How to make a Coffee Meringue

5 egg whites

1 1/2 cups of castor sugar

600ml thickened cream

2 tblspns black coffee (strong)

2 tblspns Tia Maria

2 tblspns toasted flaked almonds

1    Preheat the oven to 180C
      (fan forced to 160C)

2    Lightly grease and line
      two flat baking trays

3    Draw a 21cm circle on the
      underside of each paper

4    Whisk eggwhites until stiff
      but not dry

5    Gradually add sugar

6    Whisk until combined

7    Divide mixture between
      trays and smooth to
      equal size circles

8    Bake 5 minutes

9   Then reduce oven
      to 120C or 100C
      fan forced

10  Cook for 2 1/2 hours

11  Allow to cool

12  Whip cream until peaks form

13  Add coffee and liqueur

14  Using 3/4 of cream,
      sandwhich layers
      together

15  Place on a serving platter

16  Top your Coffee & Almond
       Meringue with the
       remaining cream and almonds

And WALAAAHH!!!

Your Coffee Meringue
It is now 'ready to eat'.

Enjoy....