Hazelnoot Mokka Schuimtaartjes

Yummy hazelnut and mocha meringue cakes, filled with mocha buttercream.

Hazelnoot Mokka Schuimtaartjes

Hazelnoot Mokka Schuimtaartjes

Yield: ±6
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes

Layers of hazelnut meringue and mocha buttercream, covered with hazelnut crunch and topped with chocolate coffee beans.

Ingredients

Instructions

  1. Preheat your oven to 150 degrees Celsius.
  2. Trace circles onto baking paper, using a cookie cutter (7,5 cm).
  3. Place the baking paper onto baking sheet.
  4. Whip up egg whites with powdered sugar, until stiff peaks.
  5. Fold in Hazelnut meal gently.
  6. Place in a piping bag and pipe circles onto baking paper.
  7. Bake for 20 - 30 minutes.
  8. Let the meringues cool completely.
  9. Pipe or spread mocha buttercream onto a meringue and place another meringue on top.
  10. Cover the sides and top in mocha buttercream as well.
  11. Dip or cover the sides and top in hazelnut crunch.
  12. Refrigerate until set, about 30 minutes.
  13. Pipe a small dollop on top of each cake and place three chocolate coffee beans on top.

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