|
Makes 16-18 cookies
3 large egg whites, at room temperature
1/2 teaspoon instant coffee granules
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder
4 teaspoons cornstarch
1 teaspoon ground cinnamon
1 cup chopped (1/3-inch) Blue Ribbon Orchard Choice or Sun-Maid
Mission or Calimyrna Figs, stems removed
1/2 cup chopped, toasted hazelnuts or walnuts
Chocolate Swirl Topping
Heat oven to 250ºF. Line 2 large baking
sheets with foil or parchment paper. Put egg whites, instant
coffee and cream of tartar in clean medium mixing bowl. Beat
on medium speed until soft peaks form. Beat in sugar, 1 tablespoon
at a time. Beat on high speed until stiff peaks form. Beat
in vanilla. Sift together cocoa powder, cornstarch and cinnamon.
With spatula, gently fold into egg white mixture along with
figs and nuts. Spoon meringue onto foil making about 16-18
(2-inch) circles. Smooth tops with back of spoon; be sure
all fig pieces are covered with meringue. Bake for 50-60 minutes
or until dry, switching positions of sheets after 30 minutes
for even cooking. Turn oven off, partially open door, and
let cookies dry in oven for additional 30 minutes. Peel cookies
from paper and place on wire rack to cool completely. Store
cookies in airtight container.
Chocolate Swirl Topping:
Melt 2 1/2 ounces chopped bittersweet chocolate and spoon
into quart-size plastic bag; seal bag. Snip across 1 corner
of bag to make 1/4-inch hole. Pipe chocolate in spiral designs
on each cookie. Let chocolate dry.
|
| 
Fig
and Hazelnut Mocha Meringues