Fig and Hazelnut Mocha Meringues

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.

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