Mocha Meringues

Products Used

187

Ingredients

Preheat oven to 205°F. Set aside 2-3 cookie sheets lined with parchment paper.
Fit a pastry bag with a large star tip such as Ateco 869 and set aside.
Whip egg whites with first listed 5 tablespoons sugar to medium peaks. Add salt, instant coffee (will automatically dissolve), and vanilla and whip to stiff peaks.
Gently fold remaining sugar into meringue, do not over-mix/fold, as this will make meringue runny.
Pipe “kisses” close together as meringue does not expand when baking.
Place in oven and bake for approximately 90-120 minutes. Before removing all meringue from oven, remove a meringue and break it in half. Wait 2 minutes. If meringue is dry and crisp in center, it is safe to remove all meringues from oven.
Once cooled, meringue should be stored in airtight containers/plastic food bags.
If using, melt candy melts according to manufacturer's directions.
Dip either top or bottom and transfer to a plastic food film-lined surface. Store airtight.

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