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To make mocha meringue cookies, you need a few key ingredients: - 3 large egg whites - 1/4 teaspoon cream of tartar - 1 cup granulated sugar - 1 tablespoon instant coffee granules - 2 tablespoons unsweetened cocoa powder - 1 teaspoon vanilla extract - A pinch of salt These ingredients create a light and airy cookie with a rich mocha flavor. The egg whites provide structure, while the sugar adds sweetness and helps form stiff peaks. Coffee and cocoa bring depth to each bite. You can add a touch of elegance with garnishes. Here are some ideas: - Chocolate shavings - Cocoa powder These extras enhance the look and taste of your cookies. A simple dusting of cocoa can elevate the dessert. If you lack an ingredient, don’t worry! Here are some easy swaps: - Instead of cream of tartar, use lemon juice or white vinegar. - For instant coffee, try espresso powder for a stronger flavor. - You can replace granulated sugar with coconut sugar for a different taste. These substitutions keep the recipe flexible and fun. You can still enjoy mocha meringue cookies even if you’re missing an item. {{ingredient_image_1}} Start by preheating your oven to 225°F (110°C). This low heat is key to making good meringue. Next, line a baking sheet with parchment paper. This step will keep your cookies from sticking. You can also use a silicone mat if you have one. Grab a large mixing bowl and your electric mixer. Add the three egg whites to the bowl. Beat the egg whites until they become frothy. This should take about a minute. Once frothy, add 1/4 teaspoon of cream of tartar and a pinch of salt. Keep beating until soft peaks form. This means the mixture should hold its shape but still be soft. Now, it’s time to add sweetness and flavor. Gradually add 1 cup of granulated sugar, one tablespoon at a time. Keep beating the mixture until it becomes glossy and forms stiff peaks. This process should take about 5 to 7 minutes. Once you have stiff peaks, gently fold in 1 tablespoon of instant coffee granules, 2 tablespoons of unsweetened cocoa powder, and 1 teaspoon of vanilla extract. Use a spatula and be careful not to deflate the egg whites. Take the meringue mixture and transfer it to a piping bag. Use a large round or star tip for piping. Now, pipe small mounds or swirls onto the prepared baking sheet. Make sure to space them about an inch apart. This gives them room to expand slightly during baking. Place the baking sheet in the preheated oven. Bake the cookies for about 1.5 to 2 hours. You want them to be completely dry and easy to lift off the parchment paper. After baking, turn off the oven and let the cookies cool inside. Leave the door slightly ajar for about an hour. This helps them dry out further and prevents cracking. Enjoy your mocha meringue cookies! To make great meringue, start with clean bowls. Any fat can ruin your peaks. Use fresh eggs, as older eggs whip better. Begin by beating the egg whites until they are frothy. Then, add cream of tartar. This helps stabilize the mixture. Gradually add sugar while you beat. This step is key to getting stiff peaks. Continue beating for about 5-7 minutes. You want the meringue to look glossy and firm. Cracks can happen if the meringue cools too fast. To avoid this, let the cookies cool in the oven. After baking, turn off the oven. Leave the door slightly open for about an hour. This gentle cooling helps keep the meringue smooth. Also, avoid opening the oven while baking. It can disrupt the cooking process and cause cracks. Store your mocha meringue cookies in an airtight container. Keep them in a cool, dry place. This helps maintain their crispness. If you want, you can separate layers with parchment paper. This prevents sticking. Meringue cookies usually stay fresh for about a week. For longer storage, consider freezing them. Just place them in a freezer-safe bag. They can last up to a month in the freezer. Pro Tips Use Room Temperature Egg Whites: For better volume, ensure your egg whites are at room temperature before beating them. Don't Rush the Sugar: Add the granulated sugar gradually to ensure it fully dissolves and the meringue becomes glossy. Cool Slowly: Letting the meringue cookies cool in the oven with the door ajar helps to prevent cracking. Garnish for Presentation: Dust with cocoa powder or sprinkle chocolate shavings just before serving for an elegant touch. {{image_2}} You can change the flavor of mocha meringue cookies easily. Try adding different extracts. Almond or hazelnut extracts work very well. You can also add spices like cinnamon or cardamom for a warm taste. Even a drop of peppermint extract can give a fresh twist. Remember to keep the amounts small. Not all cocoa is the same. You can use dark cocoa for a richer taste. If you prefer a milder flavor, try using Dutch-processed cocoa. This will give your cookies a smooth texture and a deeper color. Each type brings its own charm. Experiment and see which cocoa you like best. If you want a healthier option, try using different sweeteners. Coconut sugar or maple syrup can work well. Just remember that liquid sweeteners may change the texture. You might need to adjust the egg whites to keep the cookies light and airy. Always test with small batches first to find the perfect blend. To keep your mocha meringue cookies fresh, store them in an airtight container. This will prevent moisture from ruining their crispy texture. Place a piece of parchment paper between layers of cookies to avoid sticking. Keep them in a cool, dry place. Avoid sunlight, as heat and humidity can harm the cookies. You can freeze mocha meringue cookies for later enjoyment. First, let them cool completely. Then, wrap them tightly in plastic wrap or place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge for a few hours. This helps maintain their texture. Homemade mocha meringue cookies last about one to two weeks when stored properly. They are best enjoyed fresh, but they can still taste great for a little while. Check for any signs of moisture or softness, as this means they may not be as tasty anymore. Enjoy your delightful treat while it lasts! If you lack cream of tartar, use lemon juice or white vinegar. Use one teaspoon of either for every 1/4 teaspoon of cream of tartar. These options work well to stabilize the egg whites. They help create the right texture in your mocha meringue cookies. Yes, you can make mocha meringue cookies ahead of time. They store well in an airtight container for up to a week. Just ensure they stay dry to prevent them from becoming chewy. You can also bake them a day or two before serving. This will save you time on your baking day. To check if the cookies are done, they should lift off the parchment paper easily. They should feel dry to the touch and not sticky. If they are still soft, bake them longer. Allowing them to cool in the oven helps them dry out and prevents cracking. Yes, mocha meringue cookies are naturally gluten-free. None of the ingredients contain gluten. This makes them a great treat for those with gluten sensitivities. Enjoy these cookies without worry, knowing they fit into a gluten-free diet. Mocha meringue cookies are a treat made with simple ingredients. You learned how to whip egg whites to perfect peaks, add cocoa, and pipe shapes. Tips help prevent cracks and keep them fresh. You can even try different flavors and sweeteners. These cookies are fun to make and share. With some practice, you can wow your friends. Enjoy making and eating them in your own way!

Mocha Meringue Cookies

Deliciously light and airy cookies infused with coffee and cocoa flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 24
Calories 50 kcal

Ingredients
  

  • 3 large egg whites
  • 0.25 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 tablespoon instant coffee granules
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • Chocolate shavings or cocoa powder for garnish

Instructions
 

  • Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, use an electric mixer to beat the egg whites until they become frothy.
  • Add the cream of tartar and pinch of salt, continuing to beat until soft peaks form.
  • Gradually add the granulated sugar, about a tablespoon at a time, while continuing to beat the mixture until glossy stiff peaks form (around 5-7 minutes).
  • Gently fold in the instant coffee granules, cocoa powder, and vanilla extract using a spatula, being careful not to deflate the egg whites.
  • Transfer the meringue mixture to a piping bag fitted with a large round or star tip. Pipe small mounds or swirls onto the prepared baking sheet, spacing them about an inch apart.
  • Bake the cookies in the preheated oven for about 1.5 to 2 hours, or until they are completely dry and can easily lift off the parchment paper.
  • Turn off the oven and let the cookies cool inside with the door slightly ajar for an hour. This will help them dry out further and prevent cracking.
  • Once cooled, serve the mocha meringue cookies as is, or dust with cocoa powder or sprinkle with chocolate shavings for a decorative touch.

Notes

Allow cookies to cool in the oven to prevent cracking.
Keyword cookies, dessert, meringue, mocha