Bake for 10 minutes on 300 F and then 1 1/2 to 2 hours on 200 F. The meringue should remain closest to the beginning white as possible.
Cool off completely. They can keep really well like this for a few days so it’s great to make ahead. I just loosely put them in a grocery back and keep in a dry place where they are out of reach because they can be quite fragile.
Coffee Filling:
2 cups heavy cream
1/4 cup sugar
1 tsp vanilla extract
1 Tbsp instant coffee powder
2 tsp water
3 oz unsweetened chocolate chips
chopped hazelnuts for garnish, optional
This couldn’t be more simple. I used to mess with a pastry cream type of filling but now I just whip up some heavy cream with the sugar and rest of the ingredients. Just make sure to mix up the instant coffee powder with water before adding it to the heavy cream.
Assemble the cake by spreading the coffee and heavy cream mix in between and on the top of the meringue layers, finish it of with a drizzle of melted chocolate (I do 30 second intervals in the microwave) and if so desired sprinkle some chopped hazelnuts on top as well.
This is a very rich in flavor but so light in texture. It should be made a day in advance so that the filling softens the meringue a bit and because it is so light in texture I think it’s perfect for Summer. Enjoy!
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