Serves 20
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }• 4 egg whites
• 200 g caster sugar
Orange ganache:
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-2'); }); document.write(''); }• 100g dark chocolate
• 60 ml (¼ c) cream
• 30 ml (2 tbsp.) orange liqueur
Preheat the oven to a low heat. Line a baking tray with baking paper.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }1 MERINGUE: Beat the egg whites until stiff peaks form. Add the sugar a little at a time and constantly beat until it is thick and shiny.
2 Spoon into a piping bag fitted with a 1cm nozzle and spray in small circles on a prepared baking sheet. Dry in the oven for 4-6 hours.
3 Ganache: Melt the chocolate, cream and liqueur together in a small saucepan. Let cool slightly.
4 Spread one side of a meringue with the ganache and paste another meringue to it. Serve with espresso.
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