Irish Coffee Meringues

Step 1: To make the meringues:

Step 2: Preheat oven to 250 degrees F. Line 2 cookie sheets with parchment paper. In a bowl combine 3 tablespoons sugar, 1 tablespoon brown sugar, and 1 teaspoon of the instant coffee. Using an electric mixer beat the egg whites in a bowl until medium-stiff peaks form. Add 4 tablespoons sugar and 2 tablespoons brown sugar by tablespoons full and beat until stiff peaks form. Fold coffee-sugar mixture into the meringue.

Step 3: Drop meringue by tablespoonfuls onto the prepared cookie sheets, spacing evenly. Using a knife, spread meringues into 2 1/2 inch rounds. Bake for 45 minutes or until meringues are dry and can be lifted from the parchment. Transfer to a rack and let cool completely. ****can be prepared 2 days ahead and stored in airtight containers at room temperature.

Step 4: To make the filling: In a bowl of an electric mixer beat 1 cup of the whipping cream to medium peaks. Add next 3 ingredients (-coffee powder) and beat until firm peaks form.

Step 5: Place one meringue on plate, flat side down. Spoon 1 tablespoon of the espresso cream filling over and top with another meringue, flat side down; press together until filling spreads to edges. Repeat with remaining meringues and filling. ****Can be prepared 1 hour ahead; covered with plastic wrap and chilled.

Step 6: In a bowl of an electric mixer beat 1/4 cup whipping cream until firm peaks form. Spoon small dollop of cream on top of each meringue. Top with chocolate-covered coffee beans if desired.