Mocha Meringue Bark

Name: Mocha Meringue Bark
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters blanched slivered almonds, divided; 79 milliliters mini chocolate chips; 4 egg whites; 1 Tbsp instant espresso powder; 1 pinch Pinch salt; 1 teaspoon sugar, plus 1/4 cup

Mocha Meringue Bark might be just the dessert you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 119 calories, 5g of protein, and 7g of fat per serving. This recipe serves 6. Head to the store and pick up blanched slivered almonds, salt, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 250 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Put 1/4 cup blanched almonds and 1 teaspoon sugar into a food processor and pulse until it resembles cornmeal; reserve. Finely chop the remaining almonds.

Ingredients you will need

Blanched Almonds

Cornmeal

Almonds

Sugar

Equipment you will use

Food Processor

In a stand mixer with the whisk attachment, beat egg whites and salt until very soft peaks have formed. In a small bowl, stir together the remaining 1/4 cup sugar and espresso powder. With the mixer running on low, slowly add in the sugar and the espresso powder, 1 tablespoon at a time, whipping just to the stiff peak stage, (do not overbeat). Gently fold in the reserved almond flour.

Ingredients you will need

Instant Espresso

Almond Flour

Egg Whites

Sugar

Salt

Equipment you will use

Stand Mixer

Whisk

Bowl

With a large offset spatula, spread the meringue batter on the lined baking sheet in an even layer, about 1/2-inch thick.

Ingredients you will need

Spread

Equipment you will use

Offset Spatula

Baking Sheet

Sprinkle the finely chopped almonds and chocolate chips evenly over the surface of the meringue and bake for 1 hour. Turn the oven off, leaving the meringue in the oven to dry out further and cool for an additional 1 hour.

Ingredients you will need

Chocolate Chips

Almonds

Equipment you will use

Oven

Note: If meringue gets chewy, put it back into a 200 degree F oven for about 30 minutes, turn off the oven and let dry inside the oven while it cools.

Equipment you will use

Oven

To serve, break the meringue into pieces. Leftover meringues can be stored in an airtight container at room temperature in a dry cool place for up to 3 days.