3 eggs, separated
3/4 c. sugar
2 tbsp. cocoa
1 tsp. cornstarch
1/2 tsp. instant coffee
1 tsp. vinegar
1 tsp. water

Beat the egg whites until foamy. Then beat other ingredients into egg whites until stiff peaks form. Heat oven to 275 degrees. Line cookie sheets with brown or parchment paper, grease. Form individual shells, using heaping tablespoons mixture on paper-covered sheets. Spread mixture into a 3 1/2 inch circle. Make deep indentation in each shell. Bake at 275 degrees for 45 minutes until outside edges are slightly dry. Turn off oven, leave shells in oven with door closed for 2 hours. Remove from oven. Cool completely. Remove from paper.

FILLING:

6 oz. chocolate chips (1 c.)
2 oz. unsweetened chocolate (2 squares)
1/4 c. water

Place over low heat until chocolate melts and sugar dissolves. Cool slightly. Place in blender. Add: 3 egg yolks and 3 tablespoons amaretto. Cover. Blend low about 1 minute. Fold in: 2 cups whipping cream, whipped. Chill. Just before serving, spoon chocolate filling into shells. Garnish as desired. 12 servings.