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Crunchy meringues with coffee cream

Submitted by Julia 11 June 2009

Serve three meringues to a plate dusted with icing sugar, with coffee cream. Lovely with seasonal fresh fruit



2 egg whites,25g c sugar,25g demerera,COFFEE CREAM,1/2 cup strong black coffee,2tbs c sugar,2 tsp cornflour,1tbs brandy,3/4 cup cream-lightly whipped


Line a baking sheet with parchment. Heat oven 180C/gas 4.
Beat egg whites till soft peaks gradually add sugar until glossy. Gradually beat in demerara until evenly distributed (It will not dissolve)
Pipe or spoon 24 ,eromgies pmtp [re[ared tray.
Bake in oven for 1 minute then reduce to 150C/gas 2 for 11/2 hs until meringues are crisp.
Remove from oven and set aside for one minute then cool on wire rack.
Make coffee cream by placing coffee and sugar in small pan. Bring to boil. Combine cornflour and brandy to a smooth paste, add to pan, stirring until mixture thickens slightly.
Cool and gradually fold in cream

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