Mocha Meringue Cups

• 3 egg whites
• 1/4 teaspoon cream of tartar
• Dash salt
• 1 cup sugar
• 2 cups milk chocolate chips
• 1 cup heavy whipping cream
• 1 teaspoon instant coffee granules
• 1 teaspoon vanilla extract

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. Spoon meringue into eight mounds on parchment-lined
3. . Shape into 3-in. cups with the back of a spoon. Bake at 275u0b0 for 45-50 minutes. Turn oven off; leave meringues in oven for 1 hour.
4. Remove from the oven and cool on
5. . When completely cooled, remove meringues from the paper and store in an airtight container at room temperature.
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. 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.

egg whites, cream of tartar, salt, sugar, milk chocolate chips, heavy whipping cream, coffee granules, vanilla

Taken from www.tasteofhome.com/recipes/mocha-meringue-cups/ (may not work)