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Mocha Meringues

Read Reviews (18)

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

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Original recipe makes 1 dozen Change Servings

1 egg white
1/8 teaspoon cream of tartar
2 tablespoons white sugar

1/4 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1/2 teaspoon instant coffee granules

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Directions

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.
Drop mixture onto foil lined baking sheet in 12 mounds. They should be about 2 inches apart.
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!!!!

—GOLDENONE39

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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

—BettyScoop

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23 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!

—PANTHERPAW18

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Aug 23, 2003

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

—JULIEHOMEMAKER

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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!

—little dd

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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.

—sweet-o-wheat-o's

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Oct 16, 2003

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

—Monica

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Sep 07, 2010

it tastes absolutely amazing :)

—Heath

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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.

Nutritional Information

Mocha Meringues

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 22
Calories from Fat: 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 10mg < 1 %
Potassium 36mg 1 %
Total Carbohydrates 4.8g 2 %
Dietary Fiber 0.3g 1 %
Protein 0.8g 2 %
Sugars 4.2g
Vitamin A 0 %
Vitamin C 0 %
Calcium < 1 %
Iron 1 %
Thiamin < 1 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.