Beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Beat in coffee. Gradually add sugar, beating constantly until stiff peaks form.
Add cocoa powder; mix well. Fold in chopped chocolate.
Drop half the egg white mixture evenly into 9 mounds on each of 2 parchment-covered baking sheets, using about 1/4 cup egg white mixture for each mound.
Bake, 1 baking sheet at a time, 18 to 20 min. or until tops are firm. Cool completely before removing cookies from baking sheet.
These easy-to-make meringue cookies bake in just 18 min. - much shorter than the 2-hour baking time required for most traditional meringues. The texture of these tasty meringue cookies is a mash up with the chewy brownie centers presenting the perfect contrast to the crisp outsides.
How to Fold
Use a folding technique to incorporate light airy ingredients, such as thawed COOL WHIP Whipped Topping, beaten egg whites or whipped cream, into heavier mixtures, such as thickened JELL-O Pudding or prepared cake batter. Start by stirring a small amount of the lighter mixture into the heavier mixture to thin it slightly. Then, blend the remaining two mixtures by using a rubber spatula to gently cut down vertically into both mixtures, then scraping the spatula across the bottom of the bowl and up the side to fully incorporate the two mixtures, rotating the bowl as you go.
Dust with cocoa powder before serving.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.