Espresso Chocolate Meringues

PRINT the recipe: https://bit.ly/3kYDnKV

SUBSCRIBE for more great videos! http://bit.ly/WyseGuide

Like my page on Facebook: http://bit.ly/WyseGuideFB
Visit my website: http://bit.ly/Wyse_Guide
Check me out on Instagram: http://bit.ly/WyseGuideIG

------------------------------

INGREDIENTS
3/4 cup superfine sugar
1 tablespoon corn starch
3 large egg whites at room temperature
1/4 teaspoon cream of tartar
1 teaspoon espresso powder
4 tablespoons cocoa

DIRECTIONS
Whisk together superfine sugar and cornstarch in a small bowl to combine.

In the bowl of an electric mixer, whip egg whites on medium-low with cream of tartar until light and frothy.

Slowly add sugar and cornstarch mixture to egg whites with mixer running, one tablespoon at a time. Increase the mixer to medium-high until stiff peaks and the whites become shiny and glossy in texture.

Add espresso powder and cocoa and mix to incorporate. You may need to fold a few times by hand to ensure the cocoa is fully mixed in.

Pipe or dollop with spoons onto parchment-lined baking sheets, making sure to create small and flat cookies. Large puffy cookies will bake more hollow and be hard to eat. Top with shaved chocolate (optional).

Bake in a preheated 300-degree oven for 30-60 minutes, depending on the size and shape of the cookies.

Once dry to the touch, pull out of the oven and let cool on baking sheets for 20 minutes.

Spread Nutella on the back of one cookie and sandwich with another.

Видео Espresso Chocolate Meringues канала Wyse Guide