Mocha Meringues

• 1/3 cup confectioners' sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon finely ground coffee beans
• 2 large egg whites
• 1/4 cup granulated sugar
• 1 ounce chocolate-covered espresso beans

1. Preheat the oven to 250.
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk the confectioners' sugar with the cocoa powder and coffee.
4. In a medium bowl, beat the egg whites at high speed until frothy.
5. Add 1 tablespoon of the granulated sugar and beat for 30 seconds; gradually beat in the remaining 3 tablespoons of sugar until the meringue is thick and glossy, about 2 minutes longer.
6. Fold in the cocoa mixture in two batches.
7. Mound scant tablespoons of the meringue 1 inch apart on the prepared baking sheet and top each one with an espresso bean.
8. Bake the meringues for 1 hour, or until set and dry.
9. Let the meringues cool completely on the sheet before serving.

sugar, cocoa, ground coffee, egg whites, granulated sugar, chocolatecovered espresso beans

Taken from www.foodandwine.com/recipes/mocha-meringues (may not work)