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1
For meringues, in a medium bowl let egg whites stand at room temperature for 30 minutes.
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2
Meanwhile, line an extra-large baking sheet with parchment paper or plain brown paper.
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3
Draw twelve 3x1-1/2-inch ovals on paper about 2 inches apart; set aside.
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4
Place almonds in a food processor bowl.
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5
Cover and process until finely ground, but dry (not oily); set aside.
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6
In a small bowl, combine sugar and espresso powder or coffee crystals.
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7
Add vanilla, cream of tartar, and salt to the egg whites.
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8
Beat with an electric mixer on medium to high speed until soft peaks form (tips curl).
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9
Gradually add sugar mixture, 1 tablespoon at a time, beating about 5 minutes on high speed or until stiff peaks form (tips stand straight) and sugar is almost dissolved.
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10
Fold in ground almonds.
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11
Using a spoon or spatula, spread meringue mixture over the ovals on the prepared baking sheet.
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12
Bake in a 300 degree F oven for 15 minutes.
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13
Turn off oven.
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14
Let meringues dry in oven with door closed for 1 hour.
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15
(do not open oven.
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16
).
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17
For filling, in a chilled medium bowl combine the whipping cream and the Irish cream liqueur or cold coffee.
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18
Beat with an electric mixer on low speed until soft peaks form (tips curl).
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19
To assemble, place 1 meringue on a dessert plate, flat side down.
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20
Spoon about 1/4 cup of the filling over meringue.
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21
Top with another meringue, flat side down; press gently until filling spreads to edges.
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22
Repeat with remaining meringues and filling, making 6 stacks.
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23
Cover and refrigerate for 30 to 60 minutes.
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24
Cover and chill remaining whipped cream mixture.
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25
To serve, sift cocoa powder over meringues.
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26
If desired, garnish with chocolate-covered coffee beans.
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27
Make-ahead tip: If you like, prepare meringues ahead and store them in an airtight container for up to a week.
