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.

Accessories for this recipe

CitiZ Espresso Spoon
Glass Lungo

You may also like these recipes

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
Order