Irish coffee meringue

Draw 18cm circles on a sheet of greaseproof paper.  Add the egg whites into a spotlessly clean and dry bowl and add all but 2 tbsp of icing sugar. Whisk until the mixture stands in soft dry peaks. Sift together the coffee and the remaining icing sugar and fold in gently. 

Spread the mix carefully with a palette knife onto the circles and bake in a low oven at 150°C for about an hour until crispy. Peel the discs away from the paper and leave to cool. Stir the whiskey into the whipped cream and sandwich the merringue discs with whisky cream.