Mocha Meringues
A delicious twist on a traditional meringue that adds the perfect flavor to this light and airy cookie. Easy to make and fun to eat, they're dairy-free and gluten-free, a great allergen-friendly dessert.
Print
Pin
Servings: 40 meringues
Calories: 16kcal
Ingredients
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 teaspoon cocoa powder
- 1 teaspoon cold espresso
Instructions
- Preheat your oven to 300 degrees.
- In a very clean glass or metal bowl with a very clean whisk attachment, add your egg whites and cream of tartar. Mix slowly then increase the speed to beat until soft peaks form.3 egg whites, 1/4 teaspoon cream of tartar
- Once you have soft peaks, scrape down your bowl and turn the mixer back on. Slowly add the sugar while beating your eggs. Once all the sugar has been added, turn off your mixer and scrape down the sides again. Add the cocoa powder and espresso. Mix again on low until the cocoa powder is incorporated, then turn up the speed and whip until you have stiff peaks.3/4 cup granulated sugar, 1 teaspoon cocoa powder, 1 teaspoon cold espresso
- Add your meringue to a piping bag or gallon size baggie. Snip off a corner or use a wide star tip, then pipe onto a cookie sheet covered in a sil pat or parchment paper. Pipe them close together, as they won't spread or rise.
- Place in your 300 degree oven and turn off the heat. Let them hang out in the oven for two hours or overnight before removing. Pull from the cookie sheet carefully to avoid breaking them, then store in a tightly sealed container for up to a week.
Equipment
Notes
- Adding the espresso powder creates a deeper and richer chocolate flavor. If you don't have any, you can replace it with more cocoa powder.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1meringue | Calories: 16kcal | Carbohydrates: 4g | Sodium: 4mg | Sugar: 4g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.