Ingredients
Meringue
- 3 egg whites
- 3/4 cup caster sugar
- 1 tsp strong instant coffee granules
- 1/2 cup toasted flaked almonds
Chocolate Sauce
- 100 g dark chocolate
- 15 g Butter
- 2 tablespoon thickened cream
- 1 tablespoon golden syrup
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 110 deg (fan forced). Insert butterfly into TMX bowl add egg whites and beat for 3 minutes on Speed 4.
Slowly add caster sugar through hole while on Speed 4 for 1 minute.
Slow to speed 1 and mix in coffee and almonds until just combined.
Spoon mix onto a lined baking tray into 4-6 mounds. Bake for 1 hour and then leave to cool.
Break up chocolate and add to bowl. Grate for 5 seconds on Speed 7.
Add butter and melt on 50 deg Speed 1 for 2-3 minutes
Add cream and golden syrup and mix on Speed 1 for 10 seconds.
Meringue
Chocolate Sauce
Tip
Serve with flaked chocolate, raspberries and whipped cream
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
The mixture flicked around the sides and sugar didn't incorporate. Was I misreading the redipe?
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