For the meringue
All-purpose flour (for dusting)
3 egg whites
1 pinch of salt
3/4 cup unsalted butter (135g)
1 tablespoon vanilla extract
1/4 cup cornstarch (25g)
1/2 cup chopped nuts (80g)
For the filling
1 cup semi-sweet chocolate, broken into pieces (180g)
2 tablespoons strong coffee
2/3 cup unsalted butter (130g)
1 egg yolk
1 tablespoon rum
1/3 cup confectioner's sugar (50g - for dusting)
For the meringue
All-purpose flour (for dusting)
3 egg whites
1 pinch of salt
3/4 cup unsalted butter (135g)
1 tablespoon vanilla extract
1/4 cup cornstarch (25g)
1/2 cup chopped nuts (80g)
For the filling
1 cup semi-sweet chocolate, broken into pieces (180g)
2 tablespoons strong coffee
2/3 cup unsalted butter (130g)
1 egg yolk
1 tablespoon rum
1/3 cup confectioner's sugar (50g - for dusting)
Preheat the oven to 350°F (medium)
Butter and flour two removable-bottom 9-inch tart pans. Reserve
Make the meringue: In a stand mixer, beat the egg whites until stiff with salt until soft peaks form
With the mixer running, add 1 tablespoon of confectioner's sugar at a time until using 1/2 cup
Beat until firm
Add the vanilla extract and continue beating until smooth
In a bowl, mix together the remaining confectioner's sugar, cornstarch, and nuts
Add to the meringue, folding gently so as not to deflate
Divide this mixture between the two tart pans
Place in the preheated oven and bake until the meringues are dry (about 35 minutes)
Remove from the oven and let cool
Make the filling: In a heatproof bowl set over a pot of simmering water, melt the chocolate and whisk smooth
Add the coffee and continue whisking until smooth
Remove from the heat and let cool
In a stand mixer, beat the butter until creamy and smooth
Add the chocolate mixture, egg yolk, and rum, mixing well
Place one of the meringues on a decorative plate, spread with the filling
Top with the other meringue, dust with confectioner's sugar, and refrigerate for about 1 hour
Serve chilled.
