For the meringue:
butter or margarine for greasing
flour for dusting
3 egg whites
1 1/2 teaspoons strong brewed coffee
1 pinch of salt
3/4 cup sugar
For the filling:
1 1/2 cups heavy cream, whipped
2 tablespoons unsweetened cocoa powder
2 tablespoons coffee liqueur
For the meringue:
butter or margarine for greasing
flour for dusting
3 egg whites
1 1/2 teaspoons strong brewed coffee
1 pinch of salt
3/4 cup sugar
For the filling:
1 1/2 cups heavy cream, whipped
2 tablespoons unsweetened cocoa powder
2 tablespoons coffee liqueur
Grease two large baking sheets with butter or margarine and dust with flour
Preheat the oven to a low temperature (100°C)
In a large bowl, whisk together the egg whites, strong brewed coffee, and salt
Let it rest for 1 minute, allowing the coffee to dissolve
Beat at high speed and gradually add the sugar
Beat well for about 5 minutes
Pipe the meringue into rectangles of 7 cm x 4 cm on a baking sheet
Bake in a preheated oven for 1 1/2 hours
Turn off the oven and let the meringues cool inside the oven for 1 hour or overnight
One hour before serving, beat the heavy cream at low speed until it becomes slightly thickened
Add the cocoa powder and coffee liqueur and beat until the mixture is firm, holding its shape when lifted with a spatula
Don't overbeat
Spread 1 to 2 tablespoons of whipped cream on the flat part of one meringue and cover with another meringue
Repeat this process with the other meringues
Chill in the refrigerator until serving time
Serves 10 to 12 people.
