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Preheat oven to 225 degrees F.
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Grease 2 or 3 cookie sheets or use parchment paper lined sheets.
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Beat egg whites and cream of tartar in medium bowl on medium speed until soft peaks form.
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Add granulated sugar, 1 tablespoon at a time, until stiff peaks form and sugar is dissolved.
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Fold in confectioners' sugar.
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Stir coffee granules into warm water in small bowl until dissolved.
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Fold into meringue.
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Spoon meringue into piping bag fitted with 1 1/2 inch nozzle.
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Pipe mounds onto cookie sheet, each about 1/2 inch high, 1 inch in diameter and about 2 inches apart onto prepared cookie sheets.
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Bake on lowest rack in oven for 35-40 minutes until dry.
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Turn oven off and let meringues stand in unopened oven until cool.
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Heat chocolate in medium saucepan on lowest heat, stirring often until melted; do hot overheat.
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Removed from heat.
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Stir until smooth.
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Dip bottoms of each meringue into chocolate (or 1 side of each meringue), allowing excess to drip back into saucepan.
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Place on foil or waxed paper-lined cookie sheets.
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Let stand in cool place until chocolate is set.
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Do not chill.
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Store in airtight containers.
