Irish Coffee Meringues - St. Patrick’s Day
Title: Irish Coffee Meringues- St. Patrick’s Day
Cook time: 2 hours
Level: Easy
Serving: 6
Ingredients:
2 egg whites
1/2 cup slivered almonds, toasted
2/3 cup sugar
1/2 teaspoon instant espresso coffee powder
1 teaspoon vanilla
1/4 teaspoon cream of tartar
Dash salt
1 cup whipping cream
1 tablespoon Irish cream liqueur
Unsweetened cocoa powder
Directions:
In a medium bowl let egg whites stand at room temperature for 30 minutes. In the meantime, line an extra-large baking sheet with parchment paper. Draw twelve 3×1-1/2-inch ovals on paper about 2 inches apart; reserve.
Put almonds in a food processor bowl. Cover and process until finely ground, set aside.
In a small bowl, combine sugar and espresso powder, add vanilla, cream of tartar and salt to the egg whites. Beat with an electric mixer on medium to high speed until soft peaks form.
Gradually add sugar mixture, 1 tablespoon at a time, whipping about 5 minutes on high speed or until stiff peaks form and sugar is almost dissolved. Fold in ground almonds.
Using a spoon, extend meringue mixture over the ovals on the prepared baking sheet. Bake in a 300 degree F, oven for 15 minutes. Turn off oven. Let meringues dry in oven with door closed for 1 hour.
For filling, in a chilled medium bowl mix the whipping cream and the Irish cream liqueur. Whisk with an electric mixer on low speed until soft peaks form.
To assemble, place 1 meringue on a dessert plate, flat side down. Spoon about 1/4 cup of the filling over meringue. Top with another meringue, flat side down; press gently until filling spreads to edges.
Repeat with remaining meringues and filling. Cover and refrigerate for 30 to 60 minutes.
Cover and freeze remaining whipped cream mixture.
Personal Suggestion: This meringues are amazing. If you want, you can serve them with sift cocoa powder over meringues. This is an easy and great dessert for your St. patrick’s Day.
