If you’re a coffee and chocolate lover, these Mocha Meringue Cookies are about to become your new favorite treat. Made with just a few simple pantry staples, these cookies are a stunning combination of texture and flavor. With a crackly, delicate shell and a fudgy, brownie-like center, they’re the perfect light dessert to enjoy with an afternoon latte or serve at your next gathering.

Mocha Meringue Cookies have a crackly shell with a chewy, brownie-like inside.

Why You’ll Love These Mocha Meringue Cookies

These cookies may look fancy, but they’re incredibly easy to make! Here’s what makes them irresistible:

Bold mocha flavor from instant espresso (or coffee), rich cocoa, and baking chocolate
Crackly exterior that melts into a soft, chewy center.
No flour or butter – just whipped egg whites and sugar magic.
Light, airy, and deeply satisfying without being heavy.

A delicate cookie that pairs deliciously with a hot cup of coffee or tea.

Making Mocha Meringue Cookies

First, heat your oven to 350° and get everything out, because this goes quick and easy.

Line two to three cookie sheets (if you have that many) with parchment paper, because the cookies need to cool completely on the cookie sheet. Normally we tell you to cool them on a wire rack, then you can re-load the cookie sheet, but not with these beauties. They are fragile and delicate, and totally worth the trouble.

Next, add the egg whites and cream of tartar to a large bowl. Using electric beaters, beat the mixture on high speed until soft peaks form. Add the espresso granules.

Then, gradually add in the sugar and cocoa (beating constantly) until stiff peaks form.

Last ingredient, fold in the finely chopped chocolate.

Mocha Meringue Cookies have a bold mocha flavor and a soft chewy center.

Let’s Load Those Cookie Sheets

To make 24 cookies, use 2 tablespoons. One to heap up with the cookie dough, the second one to scrape it onto the cookie sheet.

If you want to make more than 24 cookies, switch out for teaspoons (instead of tablespoons) and watch the time. If they’re much smaller, they’ll bake faster. Check the top for firmness after about 16 minutes. The cookies are at their best, however, when they’re larger.

The cookies don’t spread much, so you can place them close together, 1 – 2-inches apart.

When you check them for doneness, gently touch the top of one. If it’s firm, they’re done. If it squishes down, bake longer.

When you pull them out of the oven, place the cookie sheets on a wire rack. In other words, don’t try to cool them on the hot stove top, and remember to leave them on the cookie sheet to completely cool.

An airy, crackly shell on a coffee flavored cookie with a delicious soft inside.

To fancy them up, garnish with a little sprinkle of powdered sugar or more cocoa powder, or both! Go crazy, I’m with ya, there!

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Mocha Meringue Cookies

These Mocha Meringue Cookies are proof that you don’t need flour, butter, or a lot of time to make a stunning dessert. With their coffee-infused chocolate flavor and cloud-like texture, they’re perfect for anyone craving something sweet, light, and a little bit fancy.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: chewy, chocolaty, comfort food, delicate, espresso

Servings: cookies

Calories: 67kcal

Author: Sweet Ordeal

Ingredients

4 egg whites
1/2 tsp. cream of tartar
1 Tbsp. instant espresso granules
1 cup granulated sugar
1/4 cup cocoa powder
4 oz. bar semi-sweet baking chocolate, finely chopped

Instructions

Preheat oven to 350° and line at least 2 cookie sheets (3 if you have them) with parchment paper.
In large bowl using electric beaters, beat egg whites and cream of tartar on high speed until soft peaks form. Add espresso. Gradually beat in sugar and cocoa (beating constantly) until stiff peaks form.
Fold in chopped chocolate.
Drop by heaping tablespoonsful onto parchment paper two inches apart. Bake one sheet at a time for 18 – 20 minutes, or until tops are firm.
Cool completely on baking sheet (they are delicate).
Garnish with optional sprinkle of powdered sugar or more cocoa. Enjoy!