Ingredients
Method
- 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
Ingredients
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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