Irish Coffee Meringues

Meringues:
7 tablespoons sugar
3 tablespoons (packed) dark brown sugar
1 teaspoon instant espresso powder
2 large egg whites

Filling:
1 1/4 cups chilled whipping cream
2 tablespoons sugar
2 tablespoons Irish whiskey
2 teaspoons instant espresso powder

Garnish: Chocolate-covered coffee beans

For Meringues: Preheat oven to 250F. Line 2 heavy baking sheets with parchment paper. Stir 3 tablespoons sugar, 1 tablespoon brown sugar and 1 teaspoon instant espresso powder in small bowl to blend well. Using handheld electric mixer, beat egg whites in medium bowl until medium still peaks form. Add remaining 4 tablespoons sugar and 2 tablespoons sugar and 2 tablespoon dark brown sugar to egg whites by tablespoonsfuls and beat until stiff peaks form. Fold coffee-sugar mixture into meringue.

Drop meringue by rounded tablespoonsfuls onto prepared baking sheets, . Using knife, gently spread meringues to 2 1/2 to 3 inch rounds. Bake until meringues are dry and can easily be lifted from parchment, about 45 min. Transfer meringues to racks and cool completely.

For filling: Beat 1 cup whipping cream in medium bowl to medium-firm peaks. Add sugar, Irish whisky and instant espresso powder and beat senseless or until firm peaks form.

Place 1 meringue on plate, flat side down. Spoon 1 generous tablespoon of espresso cream filling over. Top with another meringues, flat side down, and press gently until filling spreads to edge.

Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form. Spoon small dollop of cream atop each meringue. Garnish with chocolate beans.

Serves: 6

Source: Bon Appetit, May 1996

Prepared by: Margarette from the May 2004 meeting