Coffee Meringues - cooking recipe

Ingredients

2 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/3 cup granulated sugar
1/3 cup confectioners' sugar
1 tablespoon instant coffee granules
1 tablespoon warm water
4 ounces semi-sweet chocolate baking squares, chopped

Preparation

Preheat oven to 225 degrees F.
Grease 2 or 3 cookie sheets or use parchment paper lined sheets.
Beat egg whites and cream of tartar in medium bowl on medium speed until soft peaks form.
Add granulated sugar, 1 tablespoon at a time, until stiff peaks form and sugar is dissolved.
Fold in confectioners' sugar.
Stir coffee granules into warm water in small bowl until dissolved.
Fold into meringue.
Spoon meringue into piping bag fitted with 1 1/2 inch nozzle.
Pipe mounds onto cookie sheet, each about 1/2 inch high, 1 inch in diameter and about 2 inches apart onto prepared cookie sheets.
Bake on lowest rack in oven for 35-40 minutes until dry.
Turn oven off and let meringues stand in unopened oven until cool.
Heat chocolate in medium saucepan on lowest heat, stirring often until melted; do hot overheat.
Removed from heat.
Stir until smooth.
Dip bottoms of each meringue into chocolate (or 1 side of each meringue), allowing excess to drip back into saucepan.
Place on foil or waxed paper-lined cookie sheets.
Let stand in cool place until chocolate is set.
Do not chill.
Store in airtight containers.