Mocha Meringues Recipe - Allrecipes.com
Mocha Meringues Recipe

Mocha Meringues

Recipe by  

"This is a simple meringue cookie with a mocha taste."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  1. Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, vanilla, cocoa, and coffee powder.
  2. Drop mixture onto foil lined baking sheet in 12 mounds. They should be about 2 inches apart.
  3. Bake 40 minutes at 250 degrees F (120 degrees C), or until firm. Turn off oven, and let meringues cool in oven for 1 hour. Do not open oven door while the cookies are cooling.
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2011

I needed a bunch of these so I doubled the recipe. I used 1 1/2 cups sugar because what was put in the recipe was not enough. Other that I changed nothing else. Really good cookie!!!!! Thank you!!!!

 
Most Helpful Critical Review
Aug 11, 2008

what's wrong with these? they sounded so promising i think the amount of sugar is off, now that i look at other meringue recipes. sugar helps stiffen the egg whites and give them that shiny look. maybe they would have held their shape better

 

26 Ratings

Dec 07, 2009

This was a fabulous treat! I used Instant Jamaican Coffee as opposed to regular, and I piped (for added height) the cookies onto my pan before I tossed them in the oven and they had a fabulous texture when they finished. Crispy on the outside & tender and chewy on the inside. They melted in your mouth, and the guests I served them to had nothing but rave reviews for them. This is definitely going to be added to my holiday fav list!

 
Aug 23, 2003

VERY YUMMY I ADDED SOME INSTANT CAPPACINO TO THE CHOCOLATE FOR AN EXTRA

 
Jan 31, 2007

This is my first meringue cookie so I am not sure how it is supposed to taste. I doubled the recipe, used 1 T. of the cocoa and instead used 1 T. instant cappacino mix toffee flavor. Also, I didn't use any sugar, but four packets of artificial sweetener instead. The cookies were flat, airy, light, and did melt in your mouth. I would probably up the sugar next time while keeping everything else I changed the same. I would make them again. I have been dieting and these are great for a nice chocolate treat. I ate them with a little light whipped cream and they were great!

 
Mar 09, 2009

Um this didn't turn out at ALL like a meringue...but it still tasted fine. I'm not sure what went wrong, I followed the directions exactly, and I mixed the ingredients for an hour (45 minutes by hand, 15 with an automatic mixer) but stiff peaks NEVER formed. So as a result the meringues were flat and airy, like strange cookies. Maybe because I'm at a high altitude (7500 feet) but I wasn't sure how to adjust. Still, they tasted good.

 
Oct 16, 2003

Yummy yummy yummy!!! The perfect guilt free treat.

 
Sep 07, 2010

it tastes absolutely amazing :)

 

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Nutrition

  • Calories
  • 22 kcal
  • 1%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 10 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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