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Directions

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  1. Prepare Italian meringue.
  2. Preheat oven to 120C.
  3. Add in 1-2 tsp espresso powder (depending on how strong you want the coffee flavour to be).
  4. Scoop the meringue into a piping bag and pipe on to a lined baking tray.
  5. Place the tray into the oven and reduce temperature to 90C. Bake for 1 hour and 30 minutes.
  6. Turn off oven and leave the meringue in the warm oven for 30 minutes.
  7. Melt chocolate in the microwave or a double-boiler. Dip the meringues into melted chocolate and place in a baking tray to allow it to cool and chocolate to firm up.