Coffee Meringue Snowballs

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coffee meringue snowballs

Makes 2 large ones or 3 smaller ones

Prep time 10 minutes

Cooking time 2-3 hours plus cooling

Ingredients
3 large egg whites
175g equal quantities of caster sugar and icing sugar, sifted together
Pinch of salt
1 tsp Douwe Egberts Pure Gold coffee, sifted finely using a tea strainer
1 tbsp chopped walnuts, (optional)

1. In a grease free mixing bowl using an electric whisk whisk up the egg whites until the mixture stands in stiff glossy peaks. Gradually fold in the sugars and salt a table spoon at the time. Continue whisking until very stiff and shiny.
2. Line a baking tray with parchment paper. Fold the coffee into the meringue to give a marbled effect, Using two spoons make either 2 or 3 even sized meringues and sprinkle over nuts if using.
3. Bake in the oven110C or gas mark 1/4 for 2- 3 hours until crisp and firm, (the longer you cook them the crispier they will be in the centre) but still white in colour. Cool on a tray. Peel off the parchment paper and serve, Store the cooked meringues in an air tight box.

Recipe courtesy of Douwe Egberts, made with Douwe Egberts Pure Gold from the Instants range, offering a medium and well-balanced flavour.
For more information about Douwe Egberts, please visit: www.douwe-egberts.co.uk

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