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Mocha-Chip Meringues

  • yield: Makes 48

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Ingredients

  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 3 large egg whites, room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon instant espresso powder
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup semisweet chocolate chips

Directions

  1. Step 1

    Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.

  2. Step 2

    In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.

  3. Step 3

    Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.

Source
Everyday Food, January 2008

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Reviews (16)

  • savvyfreier 14 Feb, 2012

    I love these cookies so much! I love to find a good go-to recipe that is yummy and low in calories! These are awesome and I have made them a dozen times and they never last very long. Sorry to hear so many have had trouble with these-I have never had an issue with them being burnt.

  • EmilyDoerflinger 8 Jun, 2010

    Many meringue recipes seems to call for a cooler oven, so I tried baking these at about 200 degrees, for close to an hour, or until the cookies no longer felt sticky at all, but definitely were not burnt in any way. They turned out beautifully, and stayed lovely and crisp for 24 hours. (However, they were the first cookie to disappear from the platter of cookies I made for a bridal shower - they are very yummy!)

  • hedgehog40 15 Apr, 2010

    (rest of my comment): after "baking" for 40 minutes? Is the oven supposed to be turned off? If so, WHEN? There are choices: as soon as it comes to temperature? when you put the cookies in? 5 minutes after you put the cookies in? at the halfway point? Please don't presume that we can figure it out. The directions here should be clear and reflect Martha. It is a shame to leave this recipe so confusing. PLEASE clear up ASAP. THANK YOU VERY MUCH.

  • hedgehog40 15 Apr, 2010

    Would someone PLEASE clear up the directions regarding the baking??? I've already left this comment, but it disappeared (???) - when I baked them for 40 minutes, they were horribly burned. I know that meringues are sometimes baked AFTER you turn OFF the oven (ex. "forgotten cookies") ..... but this is not stated in the directions HERE, and I would presume to trust that Martha, of all people, would have accurate recipe directions. So what's the deal? Why would the cookies burn (VERY badly) i

  • cecile12 31 Aug, 2009

    so we need to turn the oven off before we put them in ??!!

  • pbdeal 26 Aug, 2009

    based on each cookie (48)

    Nutrition Facts
    Serving Size 8 g

    Amount Per Serving
    Calories 26Calories from Fat 6
    % Daily Value*
    Total Fat 0.7g1%
    Cholesterol 0mg0%
    Sodium 15mg1%
    Total Carbohydrates 5.0g2%
    Sugars 4.5g
    Protein 0.5g

    Vitamin A 0% n n n n n n Vitamin C 0%
    Calcium 0% n n n n n n Iron 0%

    Nutrition Grade D
    * Based on a 2000 calorie diet

  • LavendarLady 26 Aug, 2009

    If one has to count calories, don't eat too many of anything......otherwise, ENJOY!! Llife is too short not to enjoy small things!!

  • heirloomz 26 Aug, 2009

    What is the calorie count for these cookie?

  • clare_anita 10 Oct, 2008

    I notice a lot of people wondering how you get the choc

  • rachaelchan 23 Aug, 2008

    These were not bad. I made them for a party,

  • hedgehog40 15 Jul, 2008

    alright, people who are PRAISING these cookies - tell me HOW DO YOU GET THEM NOT TO BURN??? IS THE OVEN SUPPOSED TO BE SHUT OFF OR SOMETHING??? I would like to see and taste what y'all are talking about and how wonderful these are - HOW DO YOU GET THEM NOT TO BURN??? I really want to know!

  • lafowler 11 Jul, 2008

    My sister and I made these and we had a hard time saving some for the rest of the family. They were delicious! Very easy to make. Could be fun to make with older children on a rainy day. Did I mention that they were delicious? You have to try them.

  • hedgehog40 3 Jul, 2008

    Baked and Threw Out!! The recipe was followed to the letter. After 30 min. of baking, the cookies were BURNED beyond belief. I know we had the oven at the stated temp. (checked with independent thermometer). And in step 3, the word "bake" is used; if the oven was supposed to be turned OFF, it never states this. To the writers of these recipes: we are NOT all expert bakers. These should be written without making assumptions about inside knowledge of techniques.

  • kgoldin 7 Apr, 2008

    My family enjoyed these cookies very much. They were unexpectedly crisp on the outside and chewy on the inside. We found them to be very chocolately, although we couldn't really taste the espresso powder. We'll definitely be enjoying these again.

  • hayesstephens 9 Feb, 2008

    these are super easy. just make sure you leave them in the oven for the full time.

  • jammiejulie 1 Feb, 2008

    A friend of mine made these and I really liked them. They are light and chewy and you get a good taste of chocolate. They are unusual in that when you bite into them they are hollow but then you get this great chewy chocolatey flavor and yum! Use good chocolate for these if you are a chocolate lover like I am! My friend said they were very easy to make and I will be doing just that very soon!