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Add a photoServings: 6
Ingredients
- 5 lrg Large eggs whites only
- 1/2 tsp Fresh lemon juice
- 1 pch Salt
- 1 c. Superfine sugar
- 1Â 1/2 c. Whipping cream
- 3 Tbsp. Coffee liqueur
- 1 Tbsp. Instant coffee pwdr
- 6 ounce Coarsely minced semisweet chocolate
- 24 x Chocolate coffee beans
Directions
- Preheat oven to 275 deg. Line 2 baking sheets with parchment. Draw eight 3 inch circles on each. Beat whites with lemon juice* and salt till soft peaks form. Add in sugar 1 Tbsp. at a time and beat till stiff and shiny. Spoon meringue into pastry bag fitted with no. 5 star tip. Pipe rosettes or possibly stars around circles, leaving space in center. Bake till dry and slightly colored, about 45 min. Remove from sheet and cold completely. Remove parchment. (Can be prepared 1 day ahead. Store in airtight container in dry place.)
- Using electric mixer, beat cream with liqueur and coffee to stiff peaks.
- Heat chocolate in double boiler over gently simmering water. Using spatula, spread thin layer of chocolate on baking sheet, smoothing back and forth to even. Chill 10 min. Using paint scraper or possibly putty knife held at slight angle, push chocolate away from you quickly so chocolate folds into
- "ruffles." Repeat for a total of 8 ruffles. Chill till ready to use.
- Set 1 meringue on dessert plate. Top with another meringue. Fill center with cream. Repeat with remaining meringues. Chill 30 min.
- Garnish each with chocolate ruffle and 3 chocolate coffee bean candies.
- *Can substitute distilled white vinegar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 6 servings | |
| Calories 393 | |
| Calories from Fat 249 | 63% |
| Total Fat 28.93g | 36% |
| Saturated Fat 17.69g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 99mg | 4% |
| Potassium 327mg | 9% |
| Total Carbs 34.51g | 9% |
| Dietary Fiber 5.1g | 17% |
| Sugars 24.04g | 16% |
| Protein 7.92g | 13% |
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