Time: 2 hours 15 minutes
Complexity: easily
Servings: 6

This thin meringue bar is filled with the exquisite flavor of a mocha with hints of chocolate, coffee, and almond. Crispy and airy, it's a great alternative to regular chocolate and a unique treat to share with friends and family.

Ingredients:

• 1/2 cup blanched almond needles, divided
• 1 tsp. sugar + 1/4 tbsp.
• Whites of 4 eggs
• A pinch of salt
• 1 tbsp instant espresso powder
• 1/3 tbsp. mini chocolate granules for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, almond flour, coffee, almond, chocolate chips (granules)

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Preparation:

Step 1
• Preheat oven to 120°C. Line a baking sheet with a silicone baking mat or parchment paper.
Step 2
• Place 1/4 cup blanched almonds and 1 teaspoon sugar in a food processor and pulse until the mixture resembles cornmeal. Finely chop the remaining almonds and set aside for topping.
Step 3
• In the bowl of a stand mixer, beat the egg whites with salt until very soft peaks form. In a small bowl, combine the remaining 1/4 cup sugar and espresso powder. With the mixer running on low speed, gradually pour the sugar and coffee mixture into the egg mixture, 1 tablespoon at a time, beating just until stiff peaks form (do not overbeat). Gently fold in the almond flour.
Step 4
• Using a large spatula, spread the meringue onto the baking sheet in an even layer about 1 cm thick. Sprinkle evenly with finely chopped almonds and chocolate chips.
Step 5
• Bake the meringue for 1 hour. Turn off the oven, leaving it in the oven to dry and cool for another hour. Break the meringue into pieces and serve.
Step 6
• Note
  
  If the meringue is chewy and not crispy, return it to the oven to dry at 95°C for about 30 minutes, then turn off the oven and let it cool. Leftover meringue pieces can be stored in a tightly sealed container in a cool, dry place for up to 3 days.

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