Recipe by 2Bleu
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.
Top Review by Cuistot
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.
- 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
Directions See How It's Made
- 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.