Mix ground almonds and 1 tablespoon of sugar, place on a baking tray lined with baking paper and roast in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 10 minutes. Allow to cool down
Beat the egg whites with the whisk of the hand mixer until stiff, adding 175 g sugar. Carefully fold in roasted almonds. Spread the beaten egg whites in 8 blobs on a baking tray lined with baking paper, pressing depressions in with a tablespoon. Dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: unsuitable) for 2-2 1/2 hours
Bring 2 tablespoons of sugar and coffee to the boil. Stir coffee liqueur and starch until smooth, bind coffee mixture with it and put it in a cool place. Chop the chocolate and melt over a warm water bath. Place 1 tbsp. of chocolate in each meringue bowl. Spread the rest of the chocolate on top
Mix cream cheese, double cream and thickened coffee mixture. Spread the cheese mixture into the meringue. Chop the almond kernels. Sprinkle meringue tartlets with coffee beans and almonds