Ingredients
- 7 Tbs. sugar
- 3 Tbs. packed brown sugar
- 1 tsp. instant espresso powder or instant coffee powder
- 2 large egg whites
- 1 1/4 cups chilled whipping cream
- 2 Tbs. sugar
- 2 Tbs. Irish whiskey
- 2 tsp. instant espresso or coffee powder
- chocolate covered coffee beans
Preparation
Step 1
preheat oven to 250 degrees
line 2 heavy baking sheets with parchment
stir 3 Tbs. sugar, 1 Tbs. brown sugar, 1 tsp. espresso powder in small bowl, blend well
beat whites in med. bowl until med-stiff peaks form
add remaining 4 Tbs. sugar to egg whites by Tbs. and beat until stiff peaks form
fold coffee-sugar mix into meringue
drop meringue by rounded Tbs. onto prepared sheets
using knife spread to 2 1/2-3" roundsp
bake until meringues are dry and easy to remove
about 45 min.
transfer to rack to cool completely
store at room temp.
for filling:
beat 1 cup whipping cream in med. bowl to med-firm peaks
add sugar, irish whiskey, and espresso powder, beat until firm peaks form
place 1 meringue on plate, spoon ! generous tbs. on top
can be made 1 hr. ahead of time, cover and ref.
beat remaining 1/4 cup whipping cream in small bowl until stiff peaks form
spoon dallop atop each meringue
garnish with bean