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Ingredients
| eggs: 6 (whites) |
| cream of tartar: 1/2 tsp |
| granulated sugar: 1 cup |
| vanilla extract: 1 tsp |
| light whipping cream (fluid): 2 cups |
| instant coffee: 1 tsp |
| hazelnut liqueur: 4 Tbl |
| Kahlua: 2 Tbl |
| vanilla extract: 1 tsp |
| semisweet baking chocolate squares: 10 oz |
Marengo Cavour
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
300 min -
Servings
1 serving(s)
Tags
- Combine 6 eggs whites and 1/2 tsp cream of tartar. Beat at highest speed just until frothy.
- Continue beating and add 1 cup of sugar, 1 Tbls. every minute, sprinkling it gradually over the mixing whites.
- Add 1tsp. vanilla and beat for 2 minutes. The whites should hold very stiff, sharp unbending peaks.
- Trace two 8” circles on parchment paperand place on two baking sheets. Using pas-try bag with plain tip, spread half of meringue on each disk. On second circle pipe with decorative swirls and puffs.
- Bake in 250 F oven 1 1/2 hours (color should be pure white to pale amber). Switch meringues halfway through baking. Turn off oven, leave meringues in closed oven for 3-4 hours to continue drying, or to leave in oven overnight.
- Blend 1 teaspoons instant coffee powder, 4 Tbls.Frangelico, 2 Tbls. Kahlua and 1 teaspoons vanilla.
- Beat 2 cups whipping cream until stiff, fold in coffee mixture and 10 oz.coarsely chopped chocolate.
- Place flat meringue on plate, spreadwhipped cream just on top disk. Place decorative disk on top. Cut in wedges.