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Recipe Source : Bittersweet by Alice MedrichFor the Meringue3 egg whites1/2 cup caster sugar1 tbsp coffee essence3/4 cup brazil nut, toasted and finely ground1.Preheat oven to 15o C. Draw 2 circles on greaseproof paper and place on a baking sheet.2.For the meringue, whisk the egg whites, until stiff.Whisk in sugar until glossy. Fold in the coffee essence and nuts. ................
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