Even though I stopped drinking coffee years ago, I still love coffee flavored things. Occasionally I’ll have a cup of decaf coffee, but more likely I’ll look for coffee ice cream or chocolate covered espresso beans. Coffee and chocolate are a wonderful things.
These aren’t technically macarons because there isn’t any almond paste in the recipe but the taste and texture are similar: Crunchy, soft coffee meringues held together with a rich chocolate ganache. The best touch is the added Irish cream in the ganache; it’s much better than a morning cup of coffee.
You can use regular cream in place of the Irish cream for the ganache or even a coffee liqueur like Kahlua.
Chocolate-Coffee Meringue Sandwiches
Prep time: 20 minutes
Cook time: 2 hours
Ingredients(Makes about 15 sandwiches):
- 4 egg whites
- 1 cup powdered sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon instant coffee granules
- 1/2 cup chocolate chips
- 2 Tablespoons butter
- 3 Tablespoons Irish cream
- Preheat your oven to 225 degrees.
- In a glass bowl, beat the egg whites until they form soft peaks.
- Sift the powdered sugar, cream of tartar, and instant coffee together and then slowly beat them into the egg whites.
- Continue beating until all of the sugar is incorporated and the whites form stiff peaks.
- Scoop the meringue into a pastry bag or Ziploc bag with a corner cut out.
- Squeeze the batter into discs on non-stick baking trays.
- Bake for 90 minutes until the meringues are hard. Remove from the oven and let them cool.
- Melt the chocolate and butter together. Mix in the Irish cream until it makes a smooth ganache.
- Scoop about a Tablespoon of ganache on the bottom of one meringue and sandwich it with another.
- Let the sandwiches sit for about 15 minutes until the ganache hardens.
- Serve at room temperature.