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Mocha-Chip Meringues

129

Espresso powder intensifies the chocolatey taste of these elegant little cookies.

  • Yield: Makes 48

Source: Everyday Food, January/February 2008

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. 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. 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. 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.

Reviews Add a comment

  • kitten2781
    17 DEC, 2016
    I believe this recipe calls for WAY too much corn starch. I made this recipe tonight, and not only did it fail to instruct that you need to keep beating the mixture after you add the cocoa/coffee powder to make it fluffy again, after I cooked the soup, all you can taste is corn starch. Other meringue recipes call for a fraction of the amount of corn starch. This recipe calls for 1 tablespoon, but I feel it should be no more than 1/2 teaspoon. I'll try again without using that much (if any).
    Reply
  • dmaterson
    17 OCT, 2016
    To Hedgehog40..I was looking at this recipe and saw your requests for advice about if/when turning the oven off to bake the mocha meringues. I haven't made this recipe but I do make pavlova which is large meringue that is crispy on the outside and like marshmallow on the inside. I think the recipe should inform you to turn off the oven when you put the cookies in and they will cook slowly. Or you can try a lower temperature of 200 degrees and check them after 45 - 50 mins....I hope this helps.
    Reply
  • dmaterson
    17 OCT, 2016
    To Hedgehog40..I was looking at this recipe and saw your requests for advice about if/when turning the oven off to bake the mocha meringues. I haven't made this recipe but I do make pavlova which is large meringue that is crispy on the outside and like marshmallow on the inside. I think the recipe should inform you to turn off the oven when you put the cookies in and they will cook slowly. Or you can try a lower temperature of 200 degrees and check them after 45 - 50 mins....I hope this helps.
    Reply
  • 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.
    Reply
  • 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!)
    Reply
  • 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.
    Reply
  • 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
    Reply
  • cecile12
    31 AUG, 2009
    so we need to turn the oven off before we put them in ??!!
    Reply
  • 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
    Reply
  • 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!!
    Reply