Prep 10 mins
Cook 20 mins
For true coffee enthusiasts, this is a must try! This makes one large 7" meringue for the whole group! You can opt to make individual meringues.
- 2 egg whites
- 3⁄4 cup confectioners' sugar
- 2 teaspoons instant coffee powder (not granules)
- 2 tablespoons confectioners' sugar
- 1 1⁄4 cups whipped cream
- 2 tablespoons Irish whiskey
- chocolate-covered coffee beans, for garnish
- Preheat oven to 300°F Draw two 7-inch circles on a sheet of parchment paper.
- Place the egg whites in a spotlessly clean and dry bowl. Add the 3/4 cup confectioners sugar and whisk until the mixture stands in medium peaks.
- Sift the coffee powder with the remaining confectioners' sugar and carefully fold into the egg whites.
- Carefully spread the meringue with a palette knife onto the circles on the parchment paper. Bake for 20-30 minutes or until crisp.
- The disks should peel easily from the paper. Allow to cool completely.
- Add the whiskey to the whipped cream. Place into a pastry bag. Sandwich the meringue disks together with 2/3 of the flavored cream.
- Pipe 5 rosettes on the top with the remaining whipped cream. Decorate with chocolate-coated coffee beans. TO SLICE: Use a sharp thin knife that has been heated by sitting in very hot water.
This was incredibly rich! The meringue cookie is wonderfully coffee. I couldn't get stiff dry peaks, perhaps because of all the sugar? After 20min of beating I had stiff/soft peaks and cooked that. It took less than 30min to cook. I had difficulty serving it though. Because it's two high and very crisp the whipped cream in the center wants to squish out when you try to cut it. I think this would work really well as individual bite sized cookies with a dollop of the whipped cream on top of each.