<http://schema.org/recipeInstructions>
" Heat oven to 200 degrees F. Line baking sheets with parchment paper. In a large metal or glass bowl, whisk together the sugar, espresso powder, and cream of tartar; whisk in the egg whites. Set the bowl over (but not in) a saucepan of simmering water; cook, whisking constantly, until the sugar is dissolved and the whites are very warm to the touch, 2 to 3 minutes. Remove from the heat and, using an electric mixer, beat on low speed, gradually increasing the speed to high, until soft, glossy peaks form, about 5 minutes. Spoon the egg white mixture into a pastry bag fitted with a 3/4-inch star tip. Pipe stars (about 1 inch wide) onto the prepared baking sheets and bake until the meringues are just set on the outside, 25 to 30 minutes. Slide the sheets of parchment paper onto wire racks and let the meringues cool completely. Slide a spatula underneath meringues to release. Melt the chocolate in the microwave according to package directions. Dip the tops of the meringues into the melted chocolate, letting any excess drip off, then transfer to the parchment to let set, about 20 minutes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a12086/chocolate-dipped-coffee-meringues-recipe-wdy1212/>