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   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Philip Twizell's Cappuccino Meringues   
    Categories: Five, Desserts, Dairy, Chocolate   
         Yield: 30 Servings   
       
         2 lg Egg whites   
       100 g  Caster sugar   
         1 tb Strong espresso   
              +=OR=+   
         1 tb Fairtrade instant coffee   
              +=DISSOLVED IN=+   
         1 tb Boiling water   
              Double cream; lightly   
              - whipped, to serve   
              Cocoa powder; to serve   
       
     Heat the oven to 100ºC/210ºF. Line a baking sheet with   
     non-stick baking parchment.   
        
     Pour the egg white into a clean, grease free dry bowl.   
     Beat the egg whites for several minutes with an electric   
     whisk, or in a mixer, until they are thick and hold firm   
     peaks when you raise the beaters. Keep beating,   
     gradually adding the caster sugar a tablespoon at a   
     time, until it is thoroughly incorporated and you have a   
     very thick, glossy meringue. Fold the coffee into the   
     meringue; don't worry if it's slightly streaky and   
     uneven.   
        
     Pipe or spoon the meringues on to the baking tray.   
        
     Bake in the oven for two hours, then remove from the   
     oven and set aside to cool completely. Carefully remove   
     the meringues from the paper. Use at once or store in an   
     airtight container for a few days. Airtight is   
     important, or they will start to soften.   
        
     When ready to serve sandwich the meringues with the   
     lightly whipped cream and dust with the cocoa powder.   
        
     Tip: Flavour the cream with a coffee flavoured liqueur   
     for added luxury.   
        
     Serves: Makes about 30   
        
     RECIPE FROM: http://www.livingnorth.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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