1. Beat egg white in small bowl with electric beater until soft peaks form, gradually add sugar beating well after each addition. Beat until sugar is dissolved

 

2. Add combined coffee, hot water and lemon juice

 

3. Using a teaspoon put meringue mixture in small mounds on oven tray covered with baking paper or foil

 

4. Bake in a very low oven for about 30 minutes or until meringue is firm to touch. Leave door ajar allow meringues to cool in the oven

 

5. Melt milk chocolate in bowl over hot water (or in microwave on high for 2 minutes). Stir in 1 Tbsp of of oil

 

6. Dip 2/3 of each meringue in the chocolate and place on foil covered tray. Refrigerate until set

 

7. Melt dark chocolate, add remaining oil. Dip each meringue into dark chocolate to cover half the milk chocolate, return to tray,refrigerate until set