Cocoa powder and instant coffee pep up these delicious mini meringues. Serve them with a little whipped cream or crumbled up into a low fat vanilla yoghurt for a delicious dessert.
- 1 egg
- 1/8 tsp. cream of tartar
- 2 tbsp. caster sugar
- 1 tbsp. cocoa powder
- 1/4 tsp. instant coffee granules
- 1/4 tsp. vanilla extract
Whisk together the egg and cream of tartar using an electric mixer. Add the vanilla.
Whilst whisking, gradually sprinkle in the caster sugar, cocoa powder and coffee powder. Keep whisking until the whites form stiff peaks, then spoon onto a baking tray lined with greaseproof, secured with a dollop or meringue.
Spoon mix onto the tray in 12 small mounds, then bake at 120C for 40 minutes or until lightly cooked on the outside and still soft in the middle. Turn off the oven, then let the meringues cool inside for 1 hour before taking out.