Mocha meringues with almonds
2 servings
30 minutes
Meringue mocha with almonds is an exquisite French dessert that combines the lightness of classic meringues with the rich flavors of coffee and chocolate. This recipe is rooted in the traditions of the French pastry school, where harmony of textures and aromas is valued. Light and crispy on the outside yet tender inside, they melt in your mouth, leaving a pleasant almond-coffee aftertaste. Almond flakes add a refined nutty note to the structure, while cocoa and coffee create a sophisticated bitterness. These meringues are perfect for morning coffee or evening tea and can also serve as an elegant finish to dinner. Their lightness and refined taste will appeal to lovers of French gastronomy and sweet tooths seeking something unusual.
1
Preheat the oven to 120 degrees. Grease a baking tray lined with parchment.
2
Sift the powdered sugar, cocoa, coffee, and salt. Transfer to a blender and add almonds. Grind well to a powder.
- Cocoa powder: 1 tablespoon
- Ground cinnamon: pinch
- Powdered sugar: 1 glass
- Vanilla: 0.5 teaspoon
- Instant coffee: 0.5 teaspoon
- Almond flakes: 60 g
- Salt: 0.3 teaspoon
3
In a clean bowl, beat the egg whites with vanilla until stiff peaks form. Add the powdered sugar and gently mix.
- Egg white: 4 pieces
- Vanilla: 0.5 teaspoon
4
Place 1 tablespoon of dough on the baking sheet, leaving space between the meringues.
5
Place in the oven for 2-3 hours, then turn off the oven and leave the meringues in for another 20 minutes. Serve immediately after.