Coffee Snow Balls

Ingredients

• 3 large egg whites,
• 175g equal quantities of caster sugar and icing sugar, sifted together
• A pinch salt
• 1 tsp Douwe Egberts Pure Gold coffee, sifted finely using a tea strainer
• 1 tbsp chopped walnuts, (optional

Method

1. In a grease free mixing bowl using an electric whisk whisk up the egg whites until the mixture stands in stiff glossy peaks.
2. Gradually fold in the sugars and salt a table spoon at the time. Continue whisking until very stiff and shiny.
3. Line a baking tray with parchment paper. Fold the coffee into the meringue to give a marbled effect, Using two spoons make either 2 or 3 even sized meringues and sprinkle over nuts if using.
4. Bake in the oven110C or gas mark 1/4 for 2- 3 hours until crisp and firm, (the longer you cook them the crispier they will be in the centre) but still white in colour. Cool on a tray. Peel off the parchment paper and serve, Store the cooked meringues in an air tightbox.