- 2 egg whites
- 1/2 cup + 2 teaspoon [125 g] sugar
- 2 teaspoons [10 mL] instant coffee powder
- 2 teaspoons [10 mL] hot water
Filling
- 2 1/2 ounces [75 mL] whipping cream, whipped
Decoration
- 16 small pieces candied cherries
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- Preheat oven to 300°F [150°C].
- Line a baking sheet with wax paper.
- Into a double boiler, over hot water, beat together egg whites and sugar until stiff peaks form.
- Dissolve instant coffee powder in hot water; pour into egg whites mixture, then beat.
- Transfer 1/4 of meringue into a small bowl; cover and refrigerate, reserving mixture for filling.
- Spoon 32 spoonfuls remaining meringue mixture onto prepared baking sheet.
- Bake meringues into preheated oven for 30 minutes, until crunchy.
- Leave to cool onto baking sheet, or a wire rack.
- Delicately remove meringues from baking sheet or wire rack.
- Will keep for up to 2 weeks, stored into an airtight container.
- Up to 4 days ahead of serving time, prepare filling.
- Just before serving, spread filling over flat sides of meringues.
- Sandwich 2 halves together.
- Arrange meringues into cupcake paper cups.
- Serve, each filled meringue decorated with a piece of candied cherry.
Filling
- Well mix together reserved refrigerated meringue mixture and whipped cream.
- Will keep for up to 4 days, refrigerated.
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