Coffee chocolate meringue

Truffle cookie

• 5 EGG WHITES
• 150 GRAM SUGAR
• 1 TBSP INSTANT COFFEE
• 50 GRAM CHOCOLATE, chopped

• 100 GRAM SELF RAISING FLOUR
• 100 GRAM BUTTER
• 50 GRAM WHITE CHOCOLATE
• 200 GRAM SUGAR
• 25 GRAM CACAO
• 1 EGG
• 100 GRAM ICING SUGAR

Beat the egg whites until fluffy, slowly beat in the sugar, finally beat in the coffee. Add the chocolate and stir carefully. Make small heaps, with the help of two spoons, on a sheet of baking paper on an oven tray. Bake for 1 hour and 15 minutes at 150 degrees Celsius. The coffee will not dissolve completely, which gives the meringues a nice crunchy texture.

Melt the chocolate with the butter and beat in the sugar first and then the egg. Stir in the cacao and flour and put the mixture in the fridge for one hour. Form about 30 small balls and roll them through the icing sugar. Bake 12 minutes at 180 degrees Celsius.