Mocha Meringue

Directions

1. 1
   Preheat oven to 250F.
2. 2
   Line 2 cookie sheets with parchment paper.
3. 3
   Trace six 3-inch circles on each paper.
4. 4
   Using electric mixer, beat first 3 ingredients to soft peaks.
5. 5
   Gradually add sugar and beat to stiff glossy peaks.
6. 6
   Transfer whites to pastry bag fitted with 1/4-inch plain tip.
7. 7
   Beginning in the center of each circle, pipe concentric circles to fill traced circle.
8. 8
   Bake until meringues are dry, about 2 hours.
9. 9
   (Can be prepared 2 days ahead.
10. 10
    Store in oven.)
11. 11
    Gently spread 1/4 cup yogurt evenly on 6 meringues.
12. 12
    Top with remaining meringues.
13. 13
    Freeze until firm.
14. 14
    Place cocoa and espresso in sieve.
15. 15
    Lightly sprinkle over tops of meringue and serve immediately.