I’ve been on a huge coffee kick lately. These little mocha meringues are all mine — I don’t have to share. Not that I wouldn’t, it’s just that nobody in the house loves coffee quite like I do.
I made these for this month’s creative cookie exchange. I missed the last two months and was determined not to miss this one. I had the idea planned for weeks and voilà — mocha meringue cookies. I’m writing this with one in hand. Life is good.
The theme for this month’s exchange was “wake up from winter with coffee or tea!” I leaned into coffee and I think these deliver. They’re like a tiny, sweet cup of mocha. As my parents and my husband joke, I tend to favor equal parts sugar and coffee.
I recently celebrated my first blogiversary and I still have a giveaway running. If you’re interested, check the decadent chocolate cake post on my blog and enter. Now, let’s get to the recipe — short and very, very sweet.
Mocha Meringue Cookies
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Ingredients
- 2 large egg whites
- 1 tsp. instant coffee
- 1/4 tsp. cream of tartar
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
- 2 T. chocolate syrup
Instructions
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Preheat the oven to 200°F (about 95°C). Line two baking sheets with parchment paper.
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In a mixing bowl, add egg whites and instant coffee. Whisk by hand until the coffee granules dissolve into the egg whites. Using a stand mixer fitted with the whisk attachment, beat on high until soft peaks form.
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Add the cream of tartar and continue beating on high.
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With soft peaks in place, add the sugar one tablespoon at a time, taking your time so it dissolves fully. Continue to beat on high until the meringue forms stiff peaks — when you lift the whisk, the peaks should hold and not collapse.
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Fold in the vanilla on medium speed until combined.
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Prepare a piping bag (a 6B tip works well) and squirt about 2 tablespoons of chocolate syrup around the top of the bag where you’ll hold it. Scoop the meringue into the bag and pipe small circles onto the parchment paper.
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Bake for 1 hour at 200°F. After an hour, turn the oven off, crack the door, and let the meringues cool in the oven to finish drying.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. For specific dietary concerns, consult a registered dietitian.)