|
Mocha Meringue "pies"
Author/Submitted by:
Servings: 6
Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients: 2
large
egg whites 1
teaspoon
instant espresso powder
generous measurement) 1/8
teaspoon
cream of tartar 1/2
cup
sugar 1
pint
chocolate frozen yogurt,
softened
cocoa powder
instant espresso powder
Directions:
Preheat oven to 250. Line 2 cookie sheets with parchment paper. Trace
six 3-inch circles on each paper. Using electric mixer, beat first 3
ingredients to soft peaks. Gradually add sugar and beat to stiff glossy
peaks. Transfer whites to pastry bag fitted with 1/4-inch plain tip.
Beginning in the center of each circle, pipe concentric circles to fill
traced circle. Bake until meringues are dry, about 2 hours. (Can be
prepared 2 days ahead. Store in oven.) Gently spread 1/4 cup yogurt
evenly on 6 meringues. Top with remaining meringues. Freeze until firm.
Place cocoa and espresso in sieve. Lightly sprinkle over tops of meringue
and serve immediately. 6 Servings Bon Appetit Light And Easy
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
| 
