Coffee Meringues by Zarnak Sidhwa

Ingredients:

• Egg whites 2
• Cream of tartar 1/2 tsp
• Caster sugar 1/3 cup
• Icing sugar 1/3 cup
• Coffee granules 1 tbsp
• Warm water 1 tbsp
• Chopped chocolate 4 oz
  

Method:

1. Preheat oven at 110 degrees C.
2. Beat egg whites and cream of tartar in medium bowl on medium until soft peaks form.
3. Add caster sugar, 1 tbsp at a time, until stiff peaks form and sugar is dissolved.
4. Fold in icing sugar.
5. Stir coffee into warm water in small bowl until dissolved.
6. Fold in meringue.
7. Spoon meringue into pipping bag.
8. Pipe small pointed mounds (about 1/2 inch/1.2 cm high and  1 inch/2.5 cm in diameter) about 2 inches (5 cm) apart onto greased cookie sheets.
9. Bake on lower rack in 225 degrees F/110 degrees C oven for 35-40 minutes until dry.
10. Turn oven off.
11. Let meringues stand in oven until cook.
12. Heat chocolate on double boiled, stirring often, until almost melted.
13. Dip 1/2 of each meringue into chocolate, allowing excess of drip back into saucepan.
14. Place on foil or waxed paper-lined cookie sheets.
15. Let stand in cool place until chocolate is set.
16. Do not chill.