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.
Yield: 24 cookies
Calories: 67kcal
Materials
- 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!
Notes
Measure by heaping teaspoonful if you want to increase the quantity -- just watch the time as they may cook faster.
Nutrition
Calories: 67kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 9mg | Potassium: 87mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2IU | Calcium: 5mg | Iron: 0.5mg