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1
Heat the oven to 275F.
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2
Have a couple of half sheet (13 by 18-inch) nonstick pans ready or line a couple of half sheet pans with parchment paper.
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3
To make the chocolate swirl:
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4
In the bowl of a stand mixer fitted with the paddle attachment, beat the hot fudge on medium-high speed until lighter in color, approximately 4 minutes.
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5
Beat in the caramel.
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6
Transfer to a bowl and leave at room temperature while you make the meringue.
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7
Clean out the stand mixer bowl well, ensuring that there is no residual oil.
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8
To make the meringue:
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9
In a heatproof bowl that fits over a pot for a double-boiler setup, whisk together the egg whites, sugar, and salt to break them up.
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10
Put the bowl over (but not touching) barely simmering water in a pot and warm the egg white mixture, whisking often, to the temperature of a scalding bath, approximately 2 minutes.
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11
Remove the bowl from the heat and dry the bottom with a kitchen towel.
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12
Pour the warmed egg white mixture into the bowl of a stand mixer fitted with the whisk attachment.
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13
Whip on medium-high until the whites have cooled and the meringue is thick and shiny, approximately 5 minutes.
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14
Add the instant coffee and extract and whip on low speed just to combine, 10 seconds.
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15
Using a rubber spatula, gently fold the hot fudge into the meringue to form a swirl.
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16
The chocolate needs to be incorporated enough so that it doesn't bleed out of the cookies as they bake but not so incorporated that the meringue loses the swirl completely.
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17
Using two spoons, portion the meringue into 1 12- to 2-inch blobs onto the prepared pans, about 10 cookies per pan.
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18
Bake for 2 hours.
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19
Turn the oven off and let the cookies cool in the oven to dry out completely, at least 1 hour or overnight (just remember they are in there before cranking up the oven again).
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20
The cookies can be stored in an airtight container at room temperature for up to 1 week, depending on the humidity level in the room.
