Christmas Mini Chocolate Espresso Muffins with Meringue
Dissolve the instant coffee in 2 tablespoons hot water. Coarsely chop the chocolate. Mix the butter with the sugar, whole eggs and the coffee. Stire in the flour, nuts, cardamom, baking powder and chocolate.
Pour batter into a piping bag with a round tip and fill small silver chocolate molds. Beat the egg whites until very stiff. Stir in the sugar, and spread a dab onto each of the cookies. Place in the oven at 175°C (approximately 350°F) and bake for about 15 minutes. Allow to cool slightly, sprinkle with cocoa powder and serve.