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Yum! Crispy outsides and a gooey interior make these feather-light little nibbles a real treat. I think they will likely need the longer baking time - I got 52 meringues and baked them for 16 minutes. They were still a nice size, since they puffed slightly, but the odd one was not quite 'set' in the middle. I used a less sugar (1/2 cup) since I only had bittersweet chocolate, which, by the way, I grated by hand to save dirtying the food processor. I also sifted all the dry ingredients.
Ummm... ok, so I've maded these twice, both with the same result. The uncooked meringue was light and airy, but once cooked, they flattened and were quite unattractive. Sorry! But they were really, really tasty still, so they weren't inedible or anything.
These were nice. I found that they needed over 20 minutes to cook, though. I used pans that I had sprayed instead of parchment, and just used spoons to put dollops on the pan. Good meringue texture and interesting flavor with the addition of the coffee.