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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Philip Twizell's Cappuccino Meringues
 Categories: Five, Desserts, Dairy, Chocolate
      Yield: 30 Servings
 
      2 lg Egg whites
    100 g  Caster sugar
      1 tb Strong espresso
           +=OR=+
      1 tb Fairtrade instant coffee
           +=DISSOLVED IN=+
      1 tb Boiling water
           Double cream; lightly
           - whipped, to serve
           Cocoa powder; to serve
 
  Heat the oven to 100ºC/210ºF. Line a baking sheet with
  non-stick baking parchment.
  
  Pour the egg white into a clean, grease free dry bowl.
  Beat the egg whites for several minutes with an electric
  whisk, or in a mixer, until they are thick and hold firm
  peaks when you raise the beaters. Keep beating,
  gradually adding the caster sugar a tablespoon at a
  time, until it is thoroughly incorporated and you have a
  very thick, glossy meringue. Fold the coffee into the
  meringue; don't worry if it's slightly streaky and
  uneven.
  
  Pipe or spoon the meringues on to the baking tray.
  
  Bake in the oven for two hours, then remove from the
  oven and set aside to cool completely. Carefully remove
  the meringues from the paper. Use at once or store in an
  airtight container for a few days. Airtight is
  important, or they will start to soften.
  
  When ready to serve sandwich the meringues with the
  lightly whipped cream and dust with the cocoa powder.
  
  Tip: Flavour the cream with a coffee flavoured liqueur
  for added luxury.
  
  Serves: Makes about 30
  
  RECIPE FROM: http://www.livingnorth.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Rabbit stew is just a matter of splitting a few hares.
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