| 1 | Preheat oven to 275 deg. |
| 2 | Line 2 baking sheets with parchment. |
| 3 | Draw eight 3 inch circles on each. |
| 4 | Beat whites with lemon juice* and salt until soft peaks form. |
| 5 | Add sugar 1 tablespoon at a time and beat until stiff and shiny. |
| 6 | Spoon meringue into pastry bag fitted with no. |
| 7 | 5 star tip. |
| 8 | Pipe rosettes or stars around circles, leaving space in center. |
| 9 | Bake until dry and slightly colored, about 45 minutes. |
| 10 | Remove from sheet and cool completely. |
| 11 | Remove parchment. |
| 12 | (can be prepared 1 day ahead. |
| 13 | Store in airtight container in dry place). |
| 14 | using electric mixer, beat cream with liqueur and coffee to stiff peaks. |
| 15 | melt chocolate in double boiler over gently simmering water. |
| 16 | Using spatula, spread thin layer of chocolate on baking sheet, smoothing back and forth to even. |
| 17 | Refrigerate 10 minutes. |
| 18 | Using paint scraper or putty knife held at slight angle, push chocolate away from you quickly so chocolate folds into "ruffles." repeat for a total of 8 ruffles. |
| 19 | Refrigerate until ready to use. |
| 20 | set 1 meringue on dessert plate. |
| 21 | Top with another meringue. |
| 22 | Fill center with cream. |
| 23 | Repeat with remaining meringues. |
| 24 | Refrigerate 30 minutes. |
| 25 | Garnish each with chocolate ruffle and 3 chocolate coffee bean candies. |
| 26 | *can substitute distilled white vinegar. |
