FOR THE FLOUR MIXTURE
3/4 cup of butter (150g)
1/2 cup of sugar (90g)
12 slices of puffed rice, cut into pieces
1/3 cup of cocoa powder (30g)
FOR THE MeringUE
1 1/2 cups of sugar (270g)
1/2 cup of water (120ml)
3 tablespoons of dissolved coffee in 1/4 cup of water
4 egg whites
FOR THE FLOUR MIXTURE
3/4 cup of butter (150g)
1/2 cup of sugar (90g)
12 slices of puffed rice, cut into pieces
1/3 cup of cocoa powder (30g)
FOR THE MeringUE
1 1/2 cups of sugar (270g)
1/2 cup of water (120ml)
3 tablespoons of dissolved coffee in 1/4 cup of water
4 egg whites
PREPARE THE FLOUR MIXTURE: In a large saucepan, melt the butter with the sugar
When the sugar dissolves, add the puffed rice pieces and stir until golden
Remove from heat and, together with the cocoa powder, blend in a processor to form a flour mixture
Let it cool
MAKE THE MERINGUE: Bring a medium saucepan with sugar and water to a boil over high heat
Reduce the heat, add dissolved coffee, and cook until a thick syrup forms (test by lifting some of the syrup between your finger and thumb - if it forms a thread, it's ready)
(Check by lifting some of the syrup between your finger and thumb - if it forms a thread, it's ready.)
Beat the egg whites in a stand mixer until fluffy
Add the warm syrup to the egg whites, whisking constantly, until stiff peaks form (the meringue should hold its shape when lifted)
Distribute a small amount of the flour mixture into 12 individual cups and divide the meringue among them
Cover with the remaining flour mixture
Serve at room temperature
(219 calories per serving)
