Delicious Coffee Chocolate Meringue Dessert

Start by preheating your oven to 220°F (105°C). This low temperature will ensure that the meringues dry out properly without browning. Line a baking sheet with parchment paper for easy removal.

In a clean mixing bowl, add the egg whites. Use an electric mixer to beat them on medium speed until they become frothy. Gradually add the granulated sugar, one tablespoon at a time, ensuring it is fully dissolved before adding more.

Once all the sugar is incorporated, add the cream of tartar and continue beating until stiff peaks form. This means the meringue should hold its shape when you lift the mixer.

Gently sift in the cocoa powder and instant coffee into the stiff meringue. Using a spatula, fold these ingredients in carefully to maintain the airiness of the mixture. Your meringue should turn a lovely chocolate-brown color.

Using a piping bag or a spoon, dollop the meringue onto the prepared baking sheet. You can make them any size you like, but remember they will not change shape during baking. For a decorative touch, consider creating peaks or swirls.

Place the baking sheet in the preheated oven, and let the meringues bake for about 1.5 hours. It's essential to avoid opening the oven door during baking, as this can disrupt the cooking process. When they're done, they should feel dry to the touch.

Once baked, turn off the oven and let the meringues cool completely inside. This will help them become crispy on the outside and soft on the inside. After cooling, carefully peel them off the parchment paper.

Serve your coffee chocolate meringues as they are, or with a dollop of whipped cream or chocolate sauce for an extra treat.