METHOD
Preheat oven to 275°F
(140°C).
Whisk egg whites until
stiff but not dry. Whisk in half the sugar, and then fold in the remainder
with the vanilla essence.
Put spoonasful of meringue
on baking sheets lined with non-stick silicone paper. Bake in preheated
275° (140° C or mark 1) oven for one and a half hours. Do not
let color. Leave meringues to cool in the oven.
This amount of mixture
will make about 20 meringues, about 2 1/2 - 3 inches or 7 cm wide.
Chocolate filling:
Melt chocolate, water and coffee together. Set aside to cool, and then
stir into the cream. Beat the ingredients together until thickened.
When the meringues are
cold, arrange in pairs and fill with the cream mixture. Sprinkle with
icing sugar to serve.
Yield: Ten large and
tasty chocolate meringues
recipe from www.inmamaskitchen.com
Contributor: Margaret e. Walker
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