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MOCHA MERINGUES




Source of Recipe


Internet


List of Ingredients




6 egg whites
¾ tsp. cream of tartar
¾ cup sugar
1½ tsp. instant coffee granules
¾ oz. semi sweet chocolate, grated



Recipe



Cover 3 large cookie sheets with parchment paper. Draw 60 (1½") circles 1" apart on paper. Turn paper over; secure to cookie sheets with masking tape, and set aside.

Beat egg whites (at room temperature) and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form. (Do not under beat). Gently fold coffee granules and chocolate into meringue. Place spoons of meringue mixture onto each circle.

Bake at 200° for 1½ hours or until dry. Turn oven off, and let meringues cool in closed oven at least 1 hour. Carefully remove meringues from paper. Store in an airtight container up to 3 weeks.