Ingredients
3 large egg whites, room temperature1 teaspoon instant coffee granules1/2 cup confectioners’ sugar1/4 cup baking cocoa1/4 teaspoon cream of tartar3/4 cup sugar3/4 cup chocolate frostingAdditional confectioners’ sugar
Preparation
Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners’ sugar, cocoa and coffee.
Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets.
Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper.
To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners’ sugar.
