Mini Mocha Meringues (Gluten Free)

These meringues are light and tasty "grown up" 

coffee treats. Very low calorie, low fat, 

low carb, low sugar and gluten free.

Ingredients:
1/4 cup sugar
1 tablespoon instant expresso (or coffee) powder
1/8 teaspoon cream of tartar
2 large egg whites
4 ounces semisweet chocolate chips
1 teaspoon shortening

Method:
Preheat oven to 240*. Line baking sheets with parchment paper.
In a large mixing bowl, whisk together sugar, coffee powder and cream of tartar. Add egg whites and whisk to mix. Set the bowl over, but not in, a saucepan of simmering water. Cook, whisking constantly, until the sugar is dissolved and the whites are very warm to the touch. (Approximately 3 - 5 minutes.)
Remove from heat. Use an electric mixer, beat on low speed, gradually increasing the speed to high, until soft, glossy peaks form. (Approximately 5 - 7 minutes.)

Spoon the egg white mixture into a pastry bag fitted with a 3/4 inch star tip. Pipe 1 inch wide stars onto the parchment lined baking sheets.

 Bake  until the meringues are just set on the outside. (Approximately 25 - 35 minutes.) Slide the parchment with cooked meringues onto wire racks to cool completely. Use a spatula to remove the cooled meringues from the parchment paper.
Place chocolate chips and shortening in a small microwaveable bowl. Heat and stir, at 30 second intervals, until the chocolate is melted. Dip the meringue tops into the melted chocolate. Let excess drip off , then return to parchment, to set, for about 20 minutes. Makes about 80 mini meringues.

Notes:
"Grandma Winifred's English Chess Tarts" calls for 4 egg yolks. This recipe is a good way to use the leftover egg whites, instead of throwing them away.