2 large egg whites, at room temperature
1/2 tsp. (2 mL) cream of tartar
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) confectioners' sugar
1 tbsp. (15 mL) instant coffee granules
1 tbsp. (15 mL) warm water
4 semi-sweet chocolate baking squares (1 oz./28g each), chopped
Preheat oven to 225°F (110°C). Grease 2 or 3 cookie sheets.
Beat egg whites and cream of tartar in medium bowl on medium until soft peaks form.
Add granulated sugar, 1 tbsp. (15 mL) 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 plain (1 1/2 inch/3.8 cm) nozzle. Pipe about 40 small pointed mounds (about 1/2 inch/1.2 cm high and 1 inch/2.5 cm in diameter) about 2 inches (5cm) apart onto greased cookie sheets. Bake on lowest rack in 225°F (110°C) oven for 35 to 40 minutes until dry. Turn oven off. Let meringues stand in oven until cool.
Heat chocolate in medium saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Dip 1/2 of each meringue into chocolate, 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.
Makes about 3 1/2 dozen meringues.
1 meringue: 24 Calories; 0.8g Total Fat; 3mg Sodium; trace Protein; 4g Carbohydrate; trace Dietary Fiber
Source: Diabetic Cookbook
Date: March 18, 2003