French
✤4 large egg whites, room temperature
✤8 oz (225g) light brown sugar
For the filling:
✤300 mL heavy whipping cream
✤1 tsp instant coffee, dissolved in a little water
✤2 ripe bananas, sliced thinly (~195g)
For the topping:
✤2 tbsp (15g) powdered sugar, sifted
✤150 mL heavy whipping cream, whipped
❖Preheat oven to 275°F (140°C). Line 2 baking sheets with parchment and mark each with an 8-inch circle.
❖Whisk the egg whites until stiff. Add the light brown sugar, 1 tsp at a time, whisking well between each addition, until mixture is very stiff, stands in peaks and all sugar is added.
❖Spoon mixture into a large piping bag fitted with a plain 1/2-inch nozzle, and pipe the meringue out to fill the circles on the parchment; pipe in circles in a spiral pattern, starting at center.
❖Bake 1-1¼ hours or until meringues are crisp, dry and lightly colored. Allow to cool in oven with door slightly ajar, then peel off parchment.
❖For the filling, whip the 300 mL cream until it holds its shape, and flavor with the dissolved coffee. Gently fold bananas into the cream, making sure they are well coated to prevent discoloration.
❖Spread evenly over one meringue circle, then place the other circle on top. Dust lightly with the powdered sugar, and decorate top with rosettes of whipped cream.
❖Serve immediately; does not keep in fridge very long!
