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Preheat the oven to 300°F. Line 2 baking sheets with parchment paper. Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Fold in cocoa powder, vinegar and vanilla extract. Spoon mixture carefully into 8 even rounds on prepared pans. Bake for 10 mins. Reduce oven temperature to 250°F. Bake for 10 mins. Reduce oven temperature to 200°F. Bake 20 mins or until the meringues are firm. Cool in oven with door ajar. For the coffee cream, beat cream and powdered sugar in a large bowl with an electric mixer until soft peaks form. Beat in coffee. Sandwich 2 meringues together with coffee cream. Serve topped with whipped cream, raspberries, mint leaves and chopped hazelnuts. Dust lightly with cocoa powder.
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Celebration of bitter flavors — chocolate, coffee, greens, amaro
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
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Entry-level electric burr grinder — 40 grind settings, pour over to French press
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Celebration of bitter flavors — chocolate, coffee, greens, amaro
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Italian cream cheese — tiramisu, pasta, risotto finishing
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Temperature-controlled tempering for chocolate work