Draw two 7-inch circles on a sheet of parchment paper. Place the egg whites in a spotlessly clean and dry bowl. Add the confectioners' sugar, except 2 tablespoons, and whisk until the mixture stands in firm dry peaks. It may take 10 to 15 minutes. Sieve the coffee 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 in a very low oven, about 300 degrees, for approximately 1 hour or until crisp. The disks should peel easily from the paper. Allow to cool completely. Add the whiskey to the whipped cream. Sandwich the meringue disks together with whiskey flavored cream. Pipe 5 rosettes of the whipped cream on top. Decorate with chocolate-coated coffee beans. This recipe yields 6 to 8 servings.

Recipe

Allen of Ballymaloe Cookery School From the Tv Food Network - (Show #

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net