- 1 hr 30 min
- 30 min
Preheat oven to 200ºC. Place caster sugar on an oven tray lined with baking paper, spread thin and warm in oven for 5 minutes.
While sugar is heating, beat egg whites on a medium speed until soft peaks form, approx. 1-2 minutes. Remove sugar from oven and while still mixing, fold sides of baking paper and add sugar
gradually to egg whites. Add Vanilla Bean Paste and beat on high for 5-10 minutes until stiff peaks form.
Reduce oven to 100ºC. Use a water glass to trace circles onto baking paper, leaving a 2cm gap between each circle. Turn sheet over and place marked-side down on a baking tray. Dollop meringue within circles and use a spoon to create an indent in the centre. Bake for 30 minutes or until meringues are dry and
lift from baking paper easily. Prop open oven door and allow to cool completely.
Prepare ganache by combining 300ml cream and dark chocolate in a microwave safe bowl. Microwave for 30 second intervals, stirring well in between until chocolate is melted. Set aside to
cool until thick enough to transfer to a piping bag.
Whip remaining cream, Vanilla Extract and Choc Espresso Flavour until medium peaks form. Dollop over meringues and
dust with cocoa powder. Use a small French star tip to pipe over cooled ganache, and drizzle with warmed ganache. Top with Salted Caramel Crunch and serve.