Chocolate Layered Meringue and my 26th Birthday

I am not 26 years old. Not really sure what category this age group belongs to except the F.U.N one.

I saw in my new year with a rooftop Moroccan-inspired dinner cooked by my wonderful Capetownian friends followed by drinks in town the following evening at Cape to Cuba in the city.

We ventured 1.5 hrs North the following day for a long weekend of music and dancing shenanigans at what one likes to call "Rocking the Daisies." The Team was out in force and it was simply a magical weekend - a good start to the new year.


The recipe below is one from my beautiful friend and bride-to-be Julia. She kindly send through this via text message so I could make it over here in Cape Town.

Chocolate Layered Meringue

MERINGUE

4 egg whites
1 cup sugar
1 tsp vanilla
1 tsp white vinegar
1/4 C almond meal

Preheat oven to 160 degrees celcius.

Line and grease 3 trays on which to spread 3 x 20cm diameter 1 - 2 cm thick meringues.

Beat the egg whites with vanilla and vinegar and gradually add the sugar. Whip until stiff peaks are formed and then gently fold in the almond meal.

Spread the mixture on the greased paper to make three layers. Cook for 20 mins.

GANACHE

125 mls cream
400 g dark/milk chocolate
1 tsp instant coffee

Melt ingredients in a saucepan over medium heat. Combine till a ganache is formed and allow to cool completely.

CREAM

125 ml cream

Whip until stiff (be careful not to over beat as it will turn to butter!)

PUTTING IT ALL TOGETHER - make sure all elements are cool!

Place one meringue on a plate and cover with chocolate mixture and then a layer of whipped cream. Place the second meringue carefully on top and repeat the process finishing with a layer of cream.

Finish with a dusting of coco.

MIND BLOWING!