Iced coffee affogato with meringue discs

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.

/* * * CONFIGURATION VARIABLES: EDIT BEFORE PASTING INTO YOUR WEBPAGE * * */
var disqus_shortname = 'tastemagazine'; // required: replace example with your forum shortname

// The following are highly recommended additional parameters. Remove the slashes in front to use.
//var disqus_identifier = 'unique_dynamic_id_1234';
//var disqus_url = 'http://example.com/permalink-to-page.html';

/* * * DON'T EDIT BELOW THIS LINE * * */
(function() {
var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true;
dsq.src = 'http://' + disqus_shortname + '.disqus.com/embed.js';
(document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq);
})();

Please enable JavaScript to view the comments powered by Disqus.
blog comments powered by Disqus