Irish Coffee Meringues with coffee whipped cream filling
From peetabear 15 years ago
- 45 minutes to make
- Serves 6
this recipe was inspired Inspired by a dessert from Ballymaloe Cookery School.... you may want to use a chocolate ganache instead of the filling that is listed... the recipe is from Bon Appétit | May 1996
Ingredients
- Meringues shopping list
- 7 tablespoons sugar shopping list
- 3 tablespoons (packed) dark brown sugar shopping list
- 1 teaspoon instant espresso powder shopping list
- 2 large egg whites shopping list
- Filling shopping list
- 1 1/4 cups chilled whipping cream shopping list
- 2 tablespoons sugar shopping list
- 2 tablespoons Irish whiskey shopping list
- 2 teaspoons instant espresso powder or instant coffee powder shopping list
- chocolate-covered coffee beans (optional) shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
Mmmmm...perfect light dessert to end a St. Patrick's Day feast! Yum.
crabhappychick
in Pittsburgh loved it
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well looky here !!!!!!!!! you are still doing it to me hahahahaha
omg!!!! you are a bad peeta lol...kidding !!!!!
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Sounds really good Peeta, thanks..
gagagrits
in Irmo loved it
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