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Irish Coffee Meringues

Submitted by: Mary on 09/01/2003
2542 views
2.85 avg rating
185 votes
 
 
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Ingredients

MERINGUES:

10 T Splenda
3 T Brown sugar twin
1 t Instant coffee powder
2 Large egg whites


FILLING:

1 1/4 C Chilled whipping cream
1/2 C Splenda
2 T Irish whiskey
2 t Instant coffee powder

Chocolate covered coffee beans (optional)

Directions

MERINGUES:



Preheat oven to 250 F degrees.



Line 2 heavy baking sheets with parchment paper.



Stir 3 T Splenda, 1 T brown sugar twin adn 1 t instant coffee powder in small bowl to blend well.



Using electric mixer beat egg whites in medium bowl until medium stiff peaks form.



Add remaining 4 T Splenda and 2 T brown sugar twin to egg whites by tablespoonfuls and beat until stiff peaks form. Fold coffee-splenda mixture into mergingue.



Drop meringue by rounded tablespoons onto prepared baking sheets, spacing evenly.



Using knife, gently spread meringue to 2 1/2 to 3 inch rounds.



Bake until meringues are dry and can easily be lifted from parchment, about 45 minutes. Transfer to cooling racks and cool completely.



FILLING:



Beat 1 C whipping cream in medium bowl until medium firm peaks form.



Add splenda, irish whiskey, and instant coffee powder. Beat unti firm peaks form.



Place 1 meringue on plate, flat side down. Spoon 1 generous tablespoon of espresso cream filling over. Top with another meringue, flat side down and press gently unti filling spreads to edges.



Repeat with remaining meringues and filling.



Beat remaining 1/4 C whipping cream in small bowl until firm peaks form. Spoon small dollop of cream on top each meringue. Garnish each with chocolate covered coffee beans if desired.

Servings

6

Calories

3

Time to prepare

40 minutes

Difficulty

Average
 

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