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COFFEE HAZELNUT MERINGUES (Makes about 80pcs)
INGREDIENTS 2 Egg Whites 80g Caster Sugar 1 Tsp Instant Coffee Granules 1 Tsp Hot Water ½ Tsp Coffee Emulco 100g Hazelnuts (Lightly Toasted) METHOD 1) Preheat oven at 120ºC. 2) Line baking trays with greaseproof paper. 3) Using the balloon whisk, beat egg whites until soft peaks, gradually add in the caster sugar and beat until sugar dissolved. 4) Mix coffee granules with hot water until dissolved, add in the emulco and mix evenly. 5) Pour in to mix with the egg white mixture and continue to whisk for another 2 minutes or until slightly stiff peak. 6) Scoop mixture into piping bag and pipe out 2 circles for each meringue. 7) Top each meringue with a toasted hazelnut. 8) Bake each tray for about 20 to 25 minutes.
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