COFFEE MERINGUES ........ONE FOR YOU SHELLEY GILES

Preheat your oven to 100 deg C . Line 2 baking trays with baking paper . Now use your electric beaters to beat 1 egg white until stiff peaks form , whisk in 185 gm of castor sugar until sugar is dissolved , fold in 1 dsp of coffee essence , 1 tsp of white wine vinegar and 1 dsp of cornflour . Beat on high setting for 10 minutes . Spoon the mixture into a a piping bag fitted with a plain nozzle and pipe 3 cm rossettes 2 cm apart . Bake for 30 minutes . For perfect coffee meringues , turn of the oven and leave the meringues in the oven for 1 hour , to dry and cool completely . For the filling ....melt 150 gm of dark chocolate and mix with 65 gm of softened marg / butter , 70 gm of nutella and 1 tsp of coffee essence with electric beater until thick and glossy . In aseparate bowl whip 250 ml of cream until thickened . Just before serving , spread 1/2 the meringues with whipped cream and the other half of meringues with the mocha cream . Sandwich together and serve .