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

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Recipe Summary

Yield:
Makes 48
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 (20)

128 Ratings
  • 5 star values: 28
  • 4 star values: 53
  • 3 star values: 36
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
04/23/2018
I have made these several times and have had no problem with them turning out good. I like it better without espresso powder. I never cook anything as long as the recipe calls for because my oven gets too hot I just take whatever I'm cooking out when I think it is done
Rating: 1 stars
12/17/2016
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).
Rating: Unrated
10/17/2016
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.
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Rating: Unrated
10/17/2016
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.
Rating: Unrated
02/14/2012
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.
Rating: Unrated
06/08/2010
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!)
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Rating: Unrated
04/15/2010
(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.
Rating: Unrated
04/15/2010
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
Rating: Unrated
08/31/2009
so we need to turn the oven off before we put them in ??!!
Rating: Unrated
08/26/2009
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
Rating: Unrated
08/26/2009
If one has to count calories, don't eat too many of anything......otherwise, ENJOY!! Llife is too short not to enjoy small things!!
Rating: Unrated
08/26/2009
What is the calorie count for these cookie?
Rating: Unrated
10/10/2008
I notice a lot of people wondering how you get the choc
Rating: Unrated
08/23/2008
These were not bad. I made them for a party,
Rating: Unrated
07/15/2008
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!
Rating: Unrated
07/11/2008
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.
Rating: Unrated
07/03/2008
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.
Rating: Unrated
04/07/2008
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.
Rating: Unrated
02/09/2008
these are super easy. just make sure you leave them in the oven for the full time.
Rating: Unrated
02/01/2008
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!