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1
Preheat oven to 250F.
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2
Line 2 heavy baking sheets with parchment paper.
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3
Stir 3 tablespoons sugar, 1 tablespoon brown sugar and 1 teaspoon instant espresso powder in small bowl to blend well.
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4
Using hand-held electric mixer, beat egg whites in medium bowl until medium-stiff peaks form.
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5
Add remaining 4 tablespoons sugar and 2 tablespoons dark brown sugar to egg whites by tablespoonfuls and beat until stiff peaks form.
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6
Fold coffee-sugar mixture into meringue.
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7
Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly.
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8
Using knife, gently spread meringues 2 1/2- to 3-inch rounds.
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9
Bake until meringues are dry and can be easily be lifted from parchment, about 45 minutes.
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10
Transfer meringues to racks and cool completely.
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11
(Can be prepared 2 days ahead.
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12
Store in airtight containers at room temperature.)
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13
Beat 1 cup whipping cream in medium bowl to medium-firm peaks.
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14
Add sugar, Irish whiskey and instant espresso powder and beat until firm peaks form.
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15
Place 1 meringue on plate, flat side down.
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16
Spoon 1 generous tablespoon of espresso cream filling over.
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17
Top with another meringue, flat side down, and press gently until filling spreads to edge.
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18
Repeat with remaining meringues and filling.
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19
(Can be prepared 1 hour ahead.
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20
Cover with plastic wrap and refrigerate.)
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21
Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form.
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22
Spoon small dollop of cream atop each meringue.
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23
Garnish each with chocolate-covered coffee beans, if desired.
