Ingredients
3
tbsp (packed) dark brown sugar
1
tsp instant espresso powder or instant coffee powder
1
1/4 cups chilled whipping cream
2
tsp instant espresso powder or instant coffee powder
Chocolate-covered
coffee beans (optional)
Directions
2.
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 handheld 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.
3.
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.)
5.
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.
6.
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.)
7.
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.
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