Mocha Meringue Cups

1. 1

   Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

2. 2

   Spoon meringue into eight mounds on parchment-lined

3. 3

   . Shape into 3-in. cups with the back of a spoon. Bake at 275u00b0 for 45-50 minutes. Turn oven off; leave meringues in oven for 1 hour.

4. 4

   Remove from the oven and cool on

5. 5

   . When completely cooled, remove meringues from the paper and store in an airtight container at room temperature.

6. 6

   For filling, in a microwave-safe-bowl, melt the chocolate chips with cream and coffee granules; stir until smooth. Stir in vanilla. Transfer to a small bowl; refrigerate until chilled.

7. 7

   Beat until stiff peaks form. Immediately spoon into a pastry bag or plastic bag with a #20 star tip. Pipe filling into meringue cups. Refrigerate until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.