Coffee Meringues – makes 12

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Coffee Syrup
200g caster sugar
150ml espresso coffee

Meringue
5 medium egg whites
300g golden caster sugar

  • Preheat the oven to 120C/Gas ½
  • Make the syrup by putting the sugar in a saucepan with 100 ml water.
  • Heat gently until the sugar dissolves, then bring to the boil.
  • Boil for 10-12 minutes until it is the colour of amber.
  • Remove from the heat and carefully add the espresso coffee.  IT WILL SPIT!
  • Return to the heat and then cook for 5-6 minutes until it has formed thick syrup. Cool.  There will be plenty leftover. It is perfect for pouring over vanilla ice cream (perhaps made from leftover egg yolks from this recipe!)
  • Line 2 baking trays with baking parchment.
  • Whisk the egg whites until stiff and then gradually add the sugar, whisking after each addition, until you have a thick glossy meringue mixture.
  • Fold in the cooled coffee syrup, to give it a marbled appearance.
  • Spoon 6 mounds of meringue mixture on to each baking tray.  Gently place in the oven for 1 hour.  DO NOT open the oven when the hour is up, Turn the oven off and leave the meringues inside to dry overnight. This will give you a crisp meringue.

 
These are delicious served with whipped cream and berries (with perhaps some more coffee syrup drizzled over the top!) or with after dinner coffee.

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Peanut Butter Brownies- makes 16 squares

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These are very delicious and so easy to make.  They can we made with wheat flour, in which case, leave out the xanthan gum.

225g crunchy Peanut Butter
200g dark chocolate- broken into pieces
280g soft light brown sugar
3 medium eggs, at room temperature
100g gluten free self-raising flour
1 tsp. xanthan gum

  • Preheat oven to 160C fan/180C/ gas 4
  • Line a square baking tin with baking parchment.
  • Set aside 50g each of the peanut butter and chocolate and gently melt the remaining peanut butter, chocolate and the sugar in a pan, stirring occasionally.  This can also be done very gently in the microwave (approx. 30 second bursts).
  • Continue until the sugar has melted.
  • Take off the heat and beat in the eggs one at a time.
  • Stir in the flour and xanthan gum, and then pour into the tin.
  • Melt reserved peanut butter in the microwave for 45 seconds or in a pan until runny.
  • Drizzle over the brownie.
  • Bake in the oven for 30-35 minutes until it has formed a crust but the middle appears slightly undercooked.
  • Melt the remaining chocolate, and drizzle over the Brownie.  Cool in the tin, before cutting into squares.