Bon Appétit | May 1996
83% would make it again
yield: Serves 6
- 7 tablespoons sugar
- 3 tablespoons (packed) dark brown sugar
- 1 teaspoon instant espresso powder or instant coffee 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 or instant coffee powder
Preparation
For meringues:
Preheat oven to 250°F. 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 hand-held electric mixer, beat egg whites in medium bowl until medium-stiff peaks form. Add remaining 4 tablespoons sugar and 2 tablespoons dark brown sugar to egg whites by tablespoonfuls and beat until stiff peaks form. Fold coffee-sugar mixture into meringue.
Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly. Using knife, gently spread meringues 2 1/2- to 3-inch rounds. Bake until meringues are dry and can be easily be lifted from parchment, about 45 minutes. Transfer meringues to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight containers at room temperature.)
For filling:
Beat 1 cup whipping cream in medium bowl to medium-firm peaks. Add sugar, Irish whiskey and instant espresso powder and beat until firm peaks form.
Place 1 meringue on plate, flat side down. Spoon 1 generous tablespoon of espresso cream filling over. Top with another meringue, flat side down, and press gently until filling spreads to edge. Repeat with remaining meringues and filling. (Can be prepared 1 hour ahead. Cover with plastic wrap and refrigerate.)
Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form. Spoon small dollop of cream atop each meringue. Garnish each with chocolate-covered coffee beans, if desired.
REVIEWS
Made without the filling and they were great! Mixed sugars and espresso together and added to beaten egg whites in tablespoonfuls (instead of mixing in some and then folding in rest). Piped into cookie sheets in a small 1-1 1/2" mountain. Cooked about 2 hours before dry.
Very easy and very good! I brought them to a St. Pat's party and my husband overheard positive comments and two people asked for the recipe. I filled them with bittersweet chocolate ganache instead of the cream because there were kids at the party.
now this is just damn wonderful! i just love the merianges and so easy to make - i "test drove" this receipe in advance of making for a st. patrick's day dinner and amiable spouse and i just love it - in fact he really like it - only 1 note: if you are going to make these in advance, they do get a little "leaky" on the bottom - just serve on a desert plate and all is well - also, i highly suggest the instant espresso instead of coffee!
Easy to make and very good. I did not sandwich the cookies together. I just topped each with the filling and the covered beans.
