Kahlua Cream Meringue

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   Meringue:

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   In electric mixer bowl combine egg whites and cream of tartar. Beat at highest speed just until frothy (there should be no bottom layer of free-flowing viscous white). Continue beating and add sugar, 1 tablespoon at a time, sprinkling gradually over the whites. When all sugar is incorporated, add vanilla and beat for 1 or 2 more minutes. When beater is lifted out, whites should hold very stiff, sharp, unbending peaks.

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   Place parchment paper on each of two baking sheets. I made individual meringues about the size of a coffee cup. You can trace a cup on the paper to serve as a guide. But, I didn't worry too much about the individual meringues being uniform. Spread the meringue on the sheet using a rubber spatula. Repeat on the second parchment/pan.

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   Bake in a 250 oven for 1 1/2 hours (color should be pure white to faint amber). Helps to rotate pans halfway thru baking. Turn off oven after baking and allow meringues to cool in oven, at least one hour. Flex pans while still warm to pop meringues free.

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   Cream Filling:

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   In a cup, blend 1 tsp. instant coffe and 1/4 c. Kahlua. In electric mixer bowl, whip 1 pint (2 c.) heavy whipping cream until stiff, then fold in Kahlua mixture and about 5 oz. dark chocolate, coarsely chopped. (I used Baker's or ). Refrigerate until you're ready to assemble.

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   Assemble:

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   Place individual meringues on a flat serving dish. Top with generous amount of cream filling. Put 4-6 raspberries on top of the cream. Sift cocoa over top. Cover and refrigerate for up to 8 hours before serving.

No additional tips available.