MOCHA MERINGUE BARK
Provided by Claire Robinson
Categories dessert
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Put 1/4 cup blanched almonds and 1 teaspoon sugar into a food processor and pulse until it resembles cornmeal; reserve. Finely chop the remaining almonds.
- In a stand mixer with the whisk attachment, beat egg whites and salt until very soft peaks have formed. In a small bowl, stir together the remaining 1/4 cup sugar and espresso powder. With the mixer running on low, slowly add in the sugar and the espresso powder, 1 tablespoon at a time, whipping just to the stiff peak stage, (do not overbeat). Gently fold in the reserved almond flour.
- With a large offset spatula, spread the meringue batter on the lined baking sheet in an even layer, about 1/2-inch thick. Sprinkle the finely chopped almonds and chocolate chips evenly over the surface of the meringue and bake for 1 hour. Turn the oven off, leaving the meringue in the oven to dry out further and cool for an additional 1 hour.
- Note: If meringue gets chewy, put it back into a 200 degree F oven for about 30 minutes, turn off the oven and let dry inside the oven while it cools.
- To serve, break the meringue into pieces. Leftover meringues can be stored in an airtight container at room temperature in a dry cool place for up to 3 days.
Nutrition Facts : Calories 170 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 3 milligrams, Sodium 73 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 5 grams, Sugar 17 grams
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Adnan Ilmodeen
[email protected]I'm so glad I tried this recipe. It's a new favorite!
Nonhlanhla Matlala
[email protected]This is the best bark I've ever had. It's so rich and flavorful.
Md nahid Hassan
[email protected]I love this bark! It's the perfect combination of chocolate and coffee.
Themika Wijekoon
[email protected]This bark is so easy to make and it's so delicious. I've already made it twice and I'm sure I'll make it again soon.
philip studnicka
[email protected]I followed the recipe exactly and the bark turned out perfectly. It was delicious and everyone loved it.
Usman Arif
[email protected]The bark didn't turn out as well as I had hoped. The meringue was a bit too chewy and the chocolate was too thick.
SyedaSundus Ali shah
[email protected]This bark was a bit too sweet for my taste, but it was still good. I think I'll try making it with less sugar next time.
Brandi Jacobs
[email protected]I'm not a big fan of meringue, but I really enjoyed this bark. The chocolate and coffee flavors were really rich and the meringue was light and airy.
Ferdous Mia
[email protected]This bark is so easy to make and it's so delicious. I love the way the chocolate and coffee flavors complement each other.
RIVER Meredith
[email protected]I've made this bark several times now and it's always a hit. It's a great way to use up leftover egg whites.
Patience Torgbor
[email protected]This bark is the perfect dessert for a dinner party. It's easy to make and it looks really impressive.
Rasipogula Summan
[email protected]I made this bark for my kids and they loved it! It's a great way to get them to eat their chocolate and coffee.
Emma Bertrand
[email protected]This bark is so addictive! I can't stop eating it.
AYOUB TOUILI
[email protected]I'm not a huge fan of coffee, but I really enjoyed this bark. The chocolate flavor was strong enough to balance out the coffee flavor.
Yasini Nyagawa
[email protected]This recipe was easy to follow and the bark turned out perfectly. I love the way the meringue melts in your mouth.
Matt Alfano
[email protected]I made this bark for a party and it was a huge hit! Everyone loved the combination of chocolate and coffee.
keith gregory
[email protected]This mocha meringue bark was a delightful treat! The combination of chocolate and coffee flavors was perfect, and the meringue was light and airy. I will definitely be making this again.