Vanilla-Mocha Meringue Cookies

Ingredients for 1 servings:

• 4 egg whites
• 200 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 3 tsp coffee powder, instant or espresso powder
• 1 tsp water, hot
• Dark chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 5 hours

gluten-free, protein utilization, for approx. 60 pieces

Beat the egg whites until stiff, carefully adding the salt, sugar, and vanilla sugar. Dissolve the coffee or espresso powder in 1 teaspoon of hot water. Halve the meringue mixture and fold the coffee into one half. Line baking sheets with baking paper. Preheat the oven to 100°C (top/bottom heat). Fill a piping bag with the white mixture with a star nozzle. Pipe small dots onto the baking paper. Clean the piping bag, then repeat with the dark mixture. Leave to dry in the preheated oven for 3.5 hours. Then let cool. Melt the chocolate coating according to the package instructions. Cover the underside of the white meringue caps with chocolate, place a dark cap on top of each one, and let dry. Makes about 60. Store in an airtight container in a cool place.