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Iced coffee affogato with meringue discs

30 minutes

Iced coffee affogato with meringue discs

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

4 free-range egg whites
220 g caster sugar
2 shots good quality espresso
2 cups low-fat milk
Vanilla frozen yoghurt, for serving

Method

Preheat the oven to 100°C. Whisk the egg whites until they just start to form stiff peaks, then add the caster sugar, a little at a time, whisking all the while until the mixture becomes stiff and glossy.
Spoon into disc shapes on a silpad or baking tray lined with greaseproof paper. Bake for 30 minutes, or until set. Meanwhile, add the espresso and milk to a blender and pulse until combined.
Pour into shallow bowls or mugs and top with a scoop of frozen yoghurt. Serve with the meringue discs on the side.

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Spinach lasagne

Chicken in tomato sauce

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Bizcochos

Handmade nachos and pickled vegetables

Grilled lamb and feta salad with sumac dressing and pitta croutons

Pasta with duck and duck crackling

Roast chicken with plums, honey and rosemary

Pan-grilled fish with pea-and-mint puree

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Chicken frikkadels with an Asian dipping sauce

Mozzarella and grape salad with an anchovy-and-honey dressing

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Grilled calamari steaks with grape salad and homemade mayonnaise

Iced coffee affogato with meringue discs

Iced coffee affogato with meringue discs

Ingredients

Method