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

Meringues Vanilla, Chocolate and Arpeggio

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

Preparation (6 persons)

Meringues:

  • Preheat the oven on 120°C / 248 Fahrenheit.
  • 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 / 1.5 oz).
  • Serve the meringue with the Espresso.

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Accessories for this recipe

CitiZ Espresso Spoon
Glass Lungo

Characteristic

Medium
Difficulty
Medium
Preparation
PT30M16 min. (1hr baking time)
Material
6 Espresso Cups (6x 80 ml/3 oz)
1 Bowl
1 Oven
1 Mixer
1 Pan

Ingredients

For the coffee

  • 6 capsules of Arpeggio Grand Cru

Meringues

  • 4 egg whites
  • 220 gr / 7 oz of sugar
  • 2 teaspoons of corn starch

Sauce

  • 200 gr / 6.5 oz of dark chocolate
  • 25 cl / 8.5 oz of cream
  • 20 g / 1 oz of butter
  • 50 cl / 17 oz of vanilla ice-cream
<em>Arpeggio</em>
Arpeggio
Intensity : 9
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