Mocha Meringue Cookies

Recipe and photo by Tami Ganeles Weiser Yield:  56 cookies
Prep Time:  1 hour 20 minutes Cook Time:  2 hours

Mocha Meringue Cookies

With only six ingredients, these light and crispy cookies will satisfy any sweet tooth.

Ingredients

1 teaspoon coffee liqueur or coffee extract

1 teaspoon espresso powder

4 large egg whites, room temperature

½ teaspoon cream of tartar

1 cup (200 grams) granulated sugar

¼ cup plus 2 tablespoons (63 grams) dairy-free mini-chocolate chips 

Instructions

  1. Preheat the oven to 225°F. Line 2 baking sheets with a silicone baking mat or parchment paper.
  2. In a small bowl, mix the coffee liqueur and espresso powder. Set aside to let the espresso powder dissolve.
  3. In the perfectly clean bowl of a stand mixer fitted with a perfectly clean whisk attachment (or if you are using a handheld mixer, in a perfectly clean mixing bowl), beat the egg whites and cream of tartar until soft peaks form (see Kitchen Tips). With the mixer running, add the sugar, 1 tablespoon at a time, until stiff peaks form. Remove the bowl from the stand mixer and fold in (see Kitchen Tips) the coffee liqueur and mini-chocolate chips.
  4. Use a small spoon or ½-ounce cookie scoop to form the mixture into rounds and arrange them on the prepared baking sheets, about about 1 inch apart.
  5. Bake for 1½  to 2 hours, until dry and crisp, switching the baking sheets between the oven racks (top to bottom and bottom to top) and rotating them 180° (back to front) halfway through the baking process. Turn off the oven and allow the meringues to cool in it for at least 1 hour. The cookies can be stored in an airtight container in the coolest part of the kitchen for up to 3 days.

Kitchen Tips

  1. When beating egg whites, an impeccably clean bowl is a must; even a bit of grease can decrease their stability. Egg whites will go through several stages as you beat them. At the soft peak stage, they will be glossy and foamy, retain their basic shape but will droop a bit, and won’t entirely cling to the bowl. Egg whites at the stiff peak stage will be glossy and very firm, will retain their shape and cling to the bowl. They will stand straight up from the overturned beater, yet they will still be creamy and flexible enough to fold in with other ingredients.
  2. Folding is a technique for combining two mixtures of differing densities. The lighter mixture, often egg whites or cream, is gently poured on top of the heavier mixture, and instead of mixing them around the bowl, the cook gently scoops some of the lighter mixture up from the bottom, catching some of the heavier mixture with it, and very gently turns the whole thing over. Folding, rather than beating, the egg whites into a batter protects the foam and froth created during beating and, in doing so, makes the final mixture lighter and fluffier. Here’s a post and video from thekitchn.com that shows just how to do it.

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