Mocha hazelnut meringues

50 Item




1.Preheat oven to 120°C. Grease oven trays; line with baking paper.
2.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions. Dissolve coffee granules and cocoa in the water in small heatproof jug and stir in liqueur. Fold coffee mixture into meringue mixture.
3.Spoon meringue into piping bag fitted with 1cm plain tube. Pipe 50 x 1cm round-ish shapes onto trays; top each with one whole roasted hazelnut. Pipe remaining meringue over hazelnuts to enclose.
4.Bake about 45 minutes. Cool on trays. Dip one side of meringues in chocolate; stand at room temperature until set.

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