Preheat oven to 250°F. Line 2 heavy baking
sheets with parchment paper. Stir 3 tablespoons
sugar, 1 tablespoon brown sugar and 1 teaspoon
instant espresso powder in small bowl to blend
well. Using handheld electric mixer, beat egg
whites in medium
bowl until medium-stiff peaks form. Add remaining
4 tablespoons sugar and 2 tablespoons dark brown
sugar to egg whites by tablespoonfuls and beat
until stiff peaks form. Fold coffee-sugar mixture
meringue by rounded tablespoonfuls onto prepared
baking sheets, spacing evenly. Using knife,
gently spread meringues 2 1/2- to 3-inch rounds.
Bake until meringues are dry and can be easily
be lifted from parchment, about 45 minutes.
Transfer meringues to
racks and cool completely. (Can be prepared
2 days ahead. Store in airtight containers at
Beat 1 cup whipping cream in medium bowl to
medium-firm peaks. Add sugar, Irish whiskey
and instant espresso powder and beat until firm
1 meringue on plate, flat side down. Spoon 1
generous tablespoon of espresso cream filling
over. Top with another meringue, flat side down,
and press gently until filling
spreads to edge. Repeat with remaining meringues
and filling. (Can be prepared 1 hour ahead.
Cover with plastic wrap and refrigerate.)
remaining 1/4 cup whipping cream in small bowl
until firm peaks form. Spoon small dollop of
cream atop each meringue. Garnish each with
chocolate-covered coffee beans, if desired.