Cocoa meringues with turkish coffee ice-cream and summer in Munich




During the last week of august the weather in Munich was so brilliant, with the the color of light and shadows that are typic for late summer. The life was a slow mixture of swimming, trying recipes, making pictures and playing violin. At the weekly market day in my quarter there was an incredible atmosphere of people coming together and an abundance of the best fruits, vegetables and flowers. And at the river Isar people enjoyed the sun. At home I created a combination of chewy meringue with an ice-cream with an amazing turkish coffee flavor.





Cocoa meringues

  • 3 egg whites
  • 1 tsp cornstarch
  • 140 g sugar
  • 1 tbsp cocoa powder

Turkish coffee icecream

  • 120 g sugar
  • 120 ml water
  • 3 cardamom pods
  • 50 g finely ground turkish coffee
  • 30 g dark chocolate
  • 6 egg yolks
  • 30 ml Kahlua
  • 500 ml cream






Start to beat the egg whites , add the cornstarch and then the sugar and continue to beat until firm. Stir in the cocoa powder and form some swirls with the egg whites. Bake in the oven for one hour at 135°.

Bring the sugar,  water, cardamom pods and coffee to a boil. Sommer for 5 minutes. Pour the syrup over the chocolate and stir until melting. Beat the egg yolks until fluffy, strain the syrup through a sieve and beat to the egg yolks. Add the Kahlua and cream and refrigerate for one hour. Then put in an ice cream maker.




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