MOCHA MERINGUE
Steps:
- Preheat oven to 250°F. 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.
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