Mocha Chocolate Chip Meringues

Light, crisp, sweet and delicious Mocha Meringue Cookies!

What’s a better way to start off the new year than with coffee and chocolate?  =)

These Mocha Chocolate Chip Meringues are sweet, crisp, light as air, and simply delicious!

If you’ve never had a meringue cookie they are quite different from a traditional cookie (such as a chocolate chip cookie, etc).  Meringues are made from egg whites, sugar, and whatever flavoring you chose and are light, crisp little puffs sweetness and air.

Feel free to adjust the recipe by omitting the coffee and simply making delicious chocolate chip meringues.

Once you try these simple and sweet little treats, you’ll want to make them again and again!

Mocha Chocolate Chip Meringues - Light as air, and so delicious!

If by chance you’re cutting calories, these little treats are quite low in fat and calories compared to a traditional cookie.  Also, they’re gluten free and could be easily made dairy free by choosing dairy free chocolate chips.

Print Recipe

Mocha Chocolate Chip Meringues

Yield: 18-22 cookies

Coffee and chocolate are a delicious combo in these light-as-air cookies!

Ingredients:

2 egg whites, at room temperature
1/8 teaspoon cream of tartar
1/2 cup sugar
1 Tablespoon hot water
1 teaspoon instant espresso powder
2 teaspoons unsweetened cocoa powder
1/2 teaspoon vanilla
3/4 cup mini chocolate chips

Directions:

Separate 2 eggs and set aside the yolks for another use. Allow the whites to come up to room temperature. If needed, set the bowl of egg whites into another bowl of hot water.
Line two baking sheets with parchment paper and set aside.
Dissolve 1 teaspoon instant espresso powder into 1 Tablespoon of hot water, stir and set aside.
In the bowl of an electric mixer, add the egg whites and begin to whip on low speed.
When the whites are slightly foamy, add the cream of tartar, then continue to beat on low to medium speed until soft peaks form (when the whisk is lifted from the egg whites).
VERY slowly, add the sugar, a tablespoon at a time, while mixing. Increase mixer speed to medium.
When the eggs have reached the stiff peak stage (a stiff peak forms when the whisk is lifted from the mixture), slowly add the prepared espresso, the cocoa powder and the vanilla.
Blend until well combined.
Preheat oven to 300*F.
Stop the mixer, and use a spatula to gently fold in the chocolate chips, reserving a few to add on top of the cookies.
Use a 2 Tablespoon cookie scoop (or work with two spoons) to scoop batter onto the prepared baking sheets. Add a few chocolate chips on top of each cookie.
Bake both baking sheets of cookies in pre-heated oven at 300*F for 10 minutes, then gently switch the position of the baking sheets (move the bottom sheet to the top) and bake an additional 13 minutes. When the timer goes off, DO NOT open the oven. simply TURN OFF the oven, and leave the cookies undisturbed for at least one hour (up to overnight).
Gently peel cookies off of parchment, and store in an airtight container.

To ensure the egg whites whip up properly, be sure no egg yolk get into the whites, and be sure all bowls and utensils used are very clean and oil-free. Additionally, follow the other steps of the recipe carefully, including bringing the egg whites to room temperature, beating the whites slowly at first, and adding the sugar a little at a time.

Recipe source - Glorious Treats (via my mom)

Happy baking!

These little cookies are sweet, crisp and light as air!

23 comments

  1. I love that, that meringues are healthier by design. It means I can eat more of them! 😉

  2. I just love making meringues, they are truly satisfying. What a neat and lighter treat!

  3. Yummm, that looks wonderful! Will be trying out soon…I love meringues! Thank you, Glory! Happy New Year!

  4. Yummmmm! These look delicious! 😀

  5. Yum – they look great! I love meringues – so light and airy! Thanks for sharing your recipe.

  6. I made these yesterday and these were very yummy. I’ve never had a meringue dessert before, so I was a bit surprised at how light, crispy, and how easy it was to peel these up.. I used a piping bag for mine and piped it like macarons. :)

  7. Hands down my favorite cookie,,,,if I can resist eating the raw meringue. I make a similar one using Trablit. Its a french coffee extract, last time I bought it at Surfas in Cali. An amazing product! Happy New Year Glory!!!

  8. Hi!
    So I’ve made these cookies twice this week! My family loves them! My only problem is mine aren’t baking up in little puffs. They spread out a bit and flatten. They are still delicious and obviously they are being eaten quickly. I’m just wondering what I’m doing wrong. Any thoughts?
    Thanks!

  9. A lovely, healthier cookie! These look fantastic!

  10. Yummm, that looks sublime! Will be going for soon…its one of my favourite cookie.

  11. Chris, sometimes high humidity will make a difference.

  12. Chris, the same thing happened to me, and I don’t think there is ANY humidity right now with the freezing cold temps we’re experiencing! Also my cookies are much darker than in the photo…still good tho

  13. Pingback: 14 Summer Recipes For Coffee Fanatics - We Shared It

  14. Any recommendations for baking these at high altitude? Any suggestions would be greatly appreciated :)

  15. Pingback: Caramel Macchiato Float Recipe - What the Fork Food Blog

  16. Pingback: Meringue recepten: lekker luchtig! - Like & Love (it!)

  17. What if i don’t have electric mixer? Can it be still foamy if i stir it manually?
    I would love to try it! Thanks!xoxo

  18. Just mode these as I had egg whites left over from a previous recipe and they are amazing

    Great way to use up all the eggs when I need only yokes in a specific recipe

  19. I just made these and while they are delicious, they also were flat like a couple others mentioned. I had just baked a batch of meringue cookies that were almost the same ingredients, just different flavoring, and those puffed up beautifully. For me I think the difference is in when to beat the whites into stiff peaks – my other recipe has me do that before adding the sugar. I’ve made it many times that way and always turns out great. After I add the sugar it seems to get much more liquid and won’t stiffen as much again. Hope this helps and I will try again!

  20. Wow!! I thought these would be good, but they’re great! So much flavor! When I started out, I thought there could never be enough to make the yield, but I got 19 out of it. Thanks!! Merry Christmas!

  21. hi

    love this recipe, i wanna try it just i have a question: i didnt undestand to swith the pan to the top, my oven have 2 wracks but i never bake in the first only when i broil, i have enough room to place both of the pan in the second botton wrack,. Can i just bake the meringue for 10min+13 min same postion, thanls

    meryem

  22. I need to make these smaller. Perhaps the one tablespoon size.  Would you adjust the baking time to half?  I made them with the 2T scoop.  They were unbelievable!   Thanks for your help.

Leave a Reply

Your email address will not be published. Required fields are marked *