For the Mocha Meringues: Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a pencil, trace 2 ½-inch circles, about 1 inch apart, on parchment to create templates; turn over parchment. In a small bowl, whisk together sugar and cornstarch.
In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, scraping down bowl halfway through, about 10 minutes. Sift cocoa and espresso powder on top and gently fold into batter in 4 or 5 additions.
Transfer batter to a large piping bag fitted with a ¾-inch round tip. Pipe in a circular motion, about 1 inch high, onto prepared baking sheets. Bake, rotating sheets halfway through, until meringues are crisp, about 50 minutes. Let cool completely on baking sheets, about 20 minutes.
Scoop ice cream and place on the bottoms of half of the meringues; sandwich with remaining meringues. Serve immediately or cover and freeze for up to 5 days.
For the Espresso Ice Cream: Prepare an ice-water bath. Combine milk, cream, ½ cup sugar, the espresso, and vanilla in a saucepan. Bring to a simmer over medium heat.
Meanwhile, whisk together egg yolks and remaining ½ cup sugar in a bowl.
Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.
Strain through a fine sieve into a heatproof bowl set in ice-water bath, let cool, stirring occasionally. Press plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.
Freeze in an ice cream maker according the manufacturer’s instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving.
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