To make these Cocoa And Almond Meringues a little bit special I piped the meringue onto a turned over silicone mould. This created lovely meringue baskets which can be filled with anything you want.
I really thought when I left the Cellular Store that I had everything I needed. But, I was wrong! The insurance company was given the ‘ITC’ number I had been given, and they told the broker it was far too long. So, feeling embarrassed and angry, I called the call centre again. Another person had to be told my situation from the beginning. And she really could not have cared less. I had to start right from the beginning. That meant filling in the forms once more. Thankfully, or so I was led to believe, I had the IMEI number. But, how mistaken I was. The lady who had been so helpful had given me a sixteen digit number, and it is meant to be fifteen digits long. By this stage I was beside myself with frustration at the ineptitude and unwillingness of anyone to do anything to assist me.
Today’s inspirational recipe from Lavender and Lime ♥ Cocoa And Almond Meringues ♥ #LavenderAndLime Click To Tweet
Knowing that only one digit had to be removed to get to 15, I found an online IMEI checker. I then put in the numbers, deleting one at a time. This process of elimination worked! What a relief. I finally had the number I could use. Now I could fill out the forms, rewrite the letter and send them off once again. Imagine my amazement when 4 hours later I actually got the blacklisting number the insurance requires. It has been handed over and I waited with bated breath to see if they would pay me out. Thankfully they did, which was really a relief after all this effort and time. Have you ever tried to work out an IMEI number for your phone?
Click on the links for conversions and notes.
Cocoa And Almond Meringues
- 3 egg whites
- 180 g caster sugar
- 5 mls white spirit vinegar
- 50 g blanched almonds, toasted and finely chopped, divided
- 5 g cocoa powder, divided
- Preheat the oven to 170° Celsius
- Place the egg whites into a stand mixer bowl and whisk until soft peaks form
- Add the sugar 15mls at a time and whisk until completely dissolved and the egg whites are glossy and stiff
- Fold in the vinegar and once incorporated, add 30g almond and 3g cocoa powder
- Fold in to create swirls and then spoon large tablespoon fulls of the meringue onto a lined baking tray
- Sprinkle the remaining almonds and cocoa powder over the top and place into the oven
- Turn the oven down to 140° Celsius and bake for 35 minutes
- Turn the oven off and leave the meringues to dry for 2 hours
- Remove from the oven and store in an airtight container if not using straight away
Inspiration published on Lavender and Lime November 19:
- 2018: Roast Carrot Hummus
- 2017: Then She Was Gone
- 2015: Chocolate And Orange Gelato
- 2014: Route 57
- 2013: Raisin Filled Rusks
- 2012: Sun Dried Tomato Pesto
- 2010: Open Mushroom Lasagna