Melt the dark chocolate in a water bath. Add the cocoa powder, vanilla extract, vanilla bean, honey, instant coffee and a pinch of sea salt and set aside. Whisk the egg whites until they become firm, and add the chocolate mass; continue to mix until the mass becomes homogeneous. Fill into dishes and refrigerate for 30 minutes before serving. Garnish with fresh berries and whipped cream.
Whisk the egg whites in a large bowl. Gradually add sugar one tablespoon at a time and whisk until it has melted and the egg whites have become firm. Draw two lines with food colouring inside the pastry bag. Fill the bag with the whipped egg whites. Cover the baking sheet with baking paper. Squeeze out the meringue cookies. Bake at 100 °C for 1-1.5 hours until the biscuits can be easily removed from the baking paper.
The most beautiful thing about Christmas is their waiting time. Opening an Advent calendar box every morning, making gifts like delicious baking, gingerbread searches, decorating a Christmas tree transfer and lit candles in the wreath of Advent. So much beauty and holy moments compressed in one month. Sometimes seems unfair to the rest of the year. But still it's annual darkest month. Somehow to please yourself and your loved ones around. Welcome to hot homemade cinnamon buns.
A beautiful and delicious recipe for both festive moments and everyday fun!