2 egg whites
1 cup confectioners' sugar, divided
2 teaspoons instant coffee powder (not granules)
1 1/4 cups whipped cream
2 tablespoons plus 2 teaspoons Irish whiskey
Chocolate-covered coffee beans
Draw 2 x 7 inch circles onto a sheet of parchment paper.
Put the egg whites into a spotlessly clean and dry bowl. Add all the confectioners' sugar except 2 tablespoons. Whisk until the mixture stands in firm dry peaks. It may take 10-15 minutes.
Sieve the coffee with the remaining confectioners' sugar together and fold in carefully.
Spread the meringue carefully with a palette knife onto the circles on the silicone paper. Bake in a very low oven 300 degrees F for approximately 1 hour or until crisp. The discs should peel easily from the paper. Allow to get quite cold.
Add the whiskey to the whipped cream. Sandwich the meringue discs together with Irish whiskey flavored cream. Pipe 5 rosettes of cream on top. Decorate with chocolate coffee beans if available.
Grandma Gwendolyn Brown
Baking & Desserts
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