Meringue with coffee filling
— Eggs — 5 pieces (5 egg whites and egg yolks 5)
— Sugar — 290 g
— Cocoa powder — 2 tsp
— Coffee (soluble) — 2 tsp
— Butter (unsalted) — 110 g
Whisk the egg whites with 170 g sugar until a thick foam
Take the syringe and sweet with his curly lay out on a baking beaten egg whites. Proteins Bake for 10 minutes at a temperature of 130 degrees. After the decrease the oven temperature to 100 degrees and bake another 50 minutes.
Next, mix the egg yolks with the remaining sugar and put in a water bath. Whisk until thick (water bath).
Add coffee and cocoa powder. Mix well. This will be your stuffing. Again with pastry syringe lay coffee filling the second layer, as shown in the figure. Then on top (third layer) Put the meringue.