110-120°C, 225-250°F, Gas Mark 0-½
Serves 6


7 tbspn sugar 3 tbspn dark brown sugar
1 tspn instant coffee powder 2 large egg whites

Ingredients for Filling

10 fl oz whipping cream 2 tbspn sugar
2 tbspn Irish whiskey 2 tspn instant coffee powder

For meringues:

Line 2 heavy baking sheets with parchment paper. Stir three tablespoons of sugar, 1 tablespoon brown sugar and 1 teaspoon instant coffee powder into a small bowl and blend well. Using an electric mixer, beat the egg whites in a medium bowl until medium-stiff peaks form. Add the remaining four tablespoons of sugar and two tablespoons of dark brown sugar to the egg whites by tablespoons and beat until stiff peaks form. Fold coffee-sugar mixture into the meringue.

Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly. Using a knife, gently spread meringues 2 ½ - 3 inch rounds. Bake until meringues are dry and can be easily lifted from parchment - about 45 minutes. Transfer the meringues to racks and cool completely. (Can be prepared up to 2 days ahead. Store in airtight containers at room temperature.)

For filling:
Beat 1 cup whipping cream in a medium bowl to medium-firm peaks. Add the sugar, Irish whiskey and instant coffee powder and beat until firm peaks form.

Place one meringue on a plate, flat side down. Spoon 1 generous tablespoon of coffee 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 up to 1 hour ahead. Cover with plastic wrap and refridgerate.)

Beat remaining ¼ cup whipping cream in a small bowl until firm peaks form. Spoon a small dollop of cream on top of each meringue.