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Mocha Meringue "pies"

Author/Submitted by:
Servings: 6
Categories: Chocolate / Desserts / Pies & Pastries

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

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" <> on Jan 5, 1996

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