Chocolate Dipped Coffee Meringues

Makes a lot Prep Time 30 minutes   Cook Time 45 minutes   Rated:


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The Whole Scoop

If you think you are not a meringue fan, then it is time to try these. They are light, airy, chewy in the centre and just grounded enough with a dark chocolate to not give you diabetes. They are gluten free and if you use dark chocolate, dairy free, perfect for gifting and pretty damn addictive. They float beautifully on top of a hot Brew Choc or coffee making it all a little impressive. Perfect after dinner-ing and you can make them well in advance as they will keep as long as 3 weeks!

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Preheat oven to 200°C. Line an oven tray with baking paper. Pour sugar on to tray and bake for 7 minutes. (see video tip) Pour hot sugar into a bowl. Reduce oven temperature to 100°C. (Leave door ajar for a little while to help it cool faster).


Line 2 oven trays with baking paper.


Place egg whites into a very clean and dry Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3/MC off. Alternatively use a stand mixer and whip whites until fluffy and holding soft peaks.


Wipe off moisture from lid and top portion of the bowl with paper towel as necessary.


Slowly add the heated sugar through the hole in lid 6 min/Butterfly/speed 3/MC off. (Or add to stand mixer slowly also...though it can take more sugar at once than the Thermomix method.) When the meringue is glossy and firm, fold through the coffee powder with a spatula.


Pipe meringues onto a tray lined with baking paper. Check oven temperature is accurate before baking 1 hour. Turn oven off and leave meringues in the oven to dry out.


Dip either the bottoms or the tips into melted chocolate and return to the cold tray to set.


Dust with a little extra coffee powder if you wish. We actually used a bronzing powder, but it wasn't that noticeable in the end. Edible gold leaf would be fun.


Keep in an airtight container either in the pantry or fridge.


They are wonderful with ice cream, and strawberries...purely an accidental pairing, but amazing.

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