Vanilla Chocolate Meringue and Arpeggio Vanilla Chocolate Meringue and <em>Arpeggio</em> Heavenly and light as air, with a crunchy punch of sweet vanilla and a generous hit of hot chocolate. 0

Vanilla Chocolate Meringue and Arpeggio

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

Preparation (6 persons)

Meringues:

  • Preheat the oven on 120°C
  • Beat the egg whites, add the sugar
  • Add corn starch while still stirring
  • Put little piles of the mixture on the backing paper 
  • Put in the over for one hour

Sauce:

  • Heat the cream
  • Break the chocolate in little pieces
  • Put them in a bowl and pour the warm cream on top of it
  • Whisk the mixture until the chocolate is totally melted
  • Add the butter
  • Put some vanilla ice-cream on one meringue and cover it with another meringue
  • Finish with some chocolate sauce
  • Prepare the Arpeggio Grand Cru in espresso (6x 40 ml)
  • Serve the meringue with the Espresso

Machines for this recipe

DeLonghi CitiZ EN165 Limousine Black
DeLonghi CitiZ&milk EN265 Limousine Black
DeLonghi Pixie Carmine
DeLonghi Pixie EN125 Electric Aluminium
Nespresso Pixie C60 Electric Titan
Delonghi U - Black

Accessories for this recipe

CitiZ Espresso Spoon
Glass Lungo Cup & Black Saucer

You may also like these recipes

Characteristic

Medium
Difficulty
Medium
Preparation
PT30M16 min. (1hr baking time)
Material
6 Espresso Cups (6x 80 ml)
1 Bowl
1 Oven
1 Mixer
1 Pan

Ingredients

For the coffee

  • 6 capsules of Arpeggio Grand Cru

Meringues

  • 4 egg whites
  • 220 gr of sugar
  • 2 teaspoons of corn starch

Sauce

  • 200 gr of dark chocolate
  • 250 ml of cream
  • 20 g of butter
  • 500 ml of vanilla ice-cream
<em>Arpeggio</em>
Arpeggio
Intensity : 9