Mocha Meringue Sandwich Cookies

Directions

1. Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl, sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee.
2. Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture.
3. Transfer meringue to a pastry bag fitted with a #11 round pastry tip. Pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets.
4. Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper.
5. To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.