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Draw 2x18cm/7in circles on to a sheet of silicone paper.
Put the egg whites into a spotlessly clean and dry bowl. Add all the confectionerÕs sugar except 2tbsp. Whisk until the mixture stands in firm dry peaks. It may take 10 to 15 minutes. Sieve the coffee with the remaining confectionerÕs sugar and fold in carefully.
Spread the meringue carefully with a palette knife on to the circles on the silicone paper. Bake in a very low oven at 150°C, gas mark 2, 300°F for about 1 hour or until crisp. The discs should peel easily from the paper. Allow it to get quite cold.
Stir the whiskey into the whipped cream. Sandwich the meringue discs together with whiskey flavoured cream. Pipe five rosettes of cream on top. Decorate with chocolate coffee beans if available.
2 egg whites
4 1/2oz confectionerÕs sugar 125g
2tsp instant coffee powder (not granules)
For the filling:
1cup whipped cream 1/2pt/280ml
2tbsp Irish whiskey
For decoration:
chocolate coffee beans (optional)
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