Irish Coffee Meringues Recipes

Steps:

• Preheat oven to 300°F Draw two 7-inch circles on a sheet of parchment paper.
• Place the egg whites in a spotlessly clean and dry bowl. Add the 3/4 cup confectioners sugar and whisk until the mixture stands in medium peaks.
• Sift the coffee powder with the remaining confectioners' sugar and carefully fold into the egg whites.
• Carefully spread the meringue with a palette knife onto the circles on the parchment paper. Bake for 20-30 minutes or until crisp.
• The disks should peel easily from the paper. Allow to cool completely.
• Add the whiskey to the whipped cream. Place into a pastry bag. Sandwich the meringue disks together with 2/3 of the flavored cream.
• Pipe 5 rosettes on the top with the remaining whipped cream. Decorate with chocolate-coated coffee beans. TO SLICE: Use a sharp thin knife that has been heated by sitting in very hot water.

Steps:

• Preheat oven to 225 degrees F.
• Grease 2 or 3 cookie sheets or use parchment paper lined sheets.
• Beat egg whites and cream of tartar in medium bowl on medium speed until soft peaks form.
• Add granulated sugar, 1 tablespoon at a time, until stiff peaks form and sugar is dissolved.
• Fold in confectioners' sugar.
• Stir coffee granules into warm water in small bowl until dissolved.
• Fold into meringue.
• Spoon meringue into piping bag fitted with 1 1/2 inch nozzle.
• Pipe mounds onto cookie sheet, each about 1/2 inch high, 1 inch in diameter and about 2 inches apart onto prepared cookie sheets.
• Bake on lowest rack in oven for 35-40 minutes until dry.
• Turn oven off and let meringues stand in unopened oven until cool.
• Heat chocolate in medium saucepan on lowest heat, stirring often until melted; do hot overheat.
• Removed from heat.
• Stir until smooth.
• Dip bottoms of each meringue into chocolate (or 1 side of each meringue), allowing excess to drip back into saucepan.
• Place on foil or waxed paper-lined cookie sheets.
• Let stand in cool place until chocolate is set.
• Do not chill.
• Store in airtight containers.

Steps:

• Preheat oven to 200 degrees. Combine egg whites and sugar in a bowl set over a saucepan of simmering water, and whisk until sugar is dissolved and mixture is warm, about 3 minutes. Whisk in salt and cream of tartar; remove from heat.
• Beat mixture with an electric mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in extract.
• Fit a pastry bag with a 3/8-inch round tip (Ateco #804) and fill bag with meringue. Pipe meringue "kisses," each 1 inch in diameter, releasing pressure and pulling pastry bag straight up to create each, 1 inch apart on parchment-lined baking sheets. Bake until crisp on outside and able to release easily from parchment, about 1 hour, 15 minutes. Transfer to a wire rack and let cool completely.
• Melt chocolate in a bowl set over a saucepan of simmering water, stirring until smooth; remove from heat. Working 1 at a time, dip base of each meringue in chocolate, then coat base completely with nuts. Transfer to parchment-lined baking sheets and let stand until set, about 1 hour. Meringues can be made 5 days ahead and stored in a cool, dry place at room temperature.