VANILLA MERINGUES, CHOCOLATE AND ARPEGGIO

MERINGUES VANILLA, CHOCOLATE AND ARPEGGIO

Light as air and heavenly, with a crunchy punch of sweet vanilla and a generous hit of hot chocolate.

16 min. Medium

Serves 6

HERE IS WHAT YOU NEED

INGREDIENTS

For the coffee

capsules of Arpeggio Grand CruMeringuesegg whites220 gr / 7 oz of sugarteaspoons of corn starchSauce200 gr / 6.5 oz of dark chocolate25 cl / 8.5 oz of cream20 g / 1 oz of butter50 cl / 17 oz of vanilla ice_cream

MATERIALS

Espresso Cups (6x 80 ml/3 oz)BowlOvenMixerPanGlass Lungo Cup & Black SaucerCitiZ Espresso Spoon

LET’S MAKE IT!

Meringues:

Preheat the oven on 120°C / 248 FahrenheitBeat the egg whites, add the sugarAdd corn starch while still stirringPut little piles of the mixture on the backing paperPut in the over for one hour

Sauce:

Heat the creamBreak the chocolate in little piecesPut them in a bowl and pour the warm cream on top of itWhisk the mixture until the chocolate is totally meltedAdd the butterPut some vanilla icecream on one meringue and cover it with another meringueFinish with some chocolate saucePrepare the Arpeggio Grand Cru in espresso (6x 40 ml / 15 oz)

Serve the meringue with the Espresso

RECOMMENDED NESPRESSO COFFEES

complete info at source