Mocha Meringue Cookies

$To make Mocha Meringue Cookies, you need a few key items: - 3 large egg whites - 1/4 teaspoon cream of tartar - 1 cup granulated sugar - 1 tablespoon instant coffee granules - 2 tablespoons unsweetened cocoa powder - 1 teaspoon vanilla extract - A pinch of salt These ingredients create a light and airy texture. The egg whites provide volume, while the sugar adds sweetness. The coffee and cocoa give a rich mocha flavor. You can elevate your cookies with these simple garnishes: - Chocolate shavings - Additional cocoa powder These add a nice touch. They enhance the look and make each bite more delightful. To prepare your Mocha Meringue Cookies, gather the following tools: - Electric mixer - Large mixing bowl - Rubber spatula - Piping bag with a large round or star tip - Baking sheet - Parchment paper Having the right tools makes the process easier. It helps you create beautiful cookies with ease. {{ingredient_image_2}} First, set your oven to 225°F (110°C). This low heat keeps the meringue cookies light. Next, take a baking sheet and line it with parchment paper. Make sure it lies flat and smooth. This helps the cookies not to stick. Grab a large mixing bowl and add three large egg whites. Use an electric mixer to whip them on medium speed. Beat until they start foaming and look frothy. When they are frothy, add 1/4 teaspoon of cream of tartar and a pinch of salt. Turn the mixer up to high speed. Keep beating until soft peaks form. The egg whites should look billowy and fluffy. Now, it’s time to add flavor. Gradually mix in one cup of granulated sugar, adding about a tablespoon at a time. Keep beating until the mixture is shiny and stiff peaks form. This takes about 5 to 7 minutes. Next, use a rubber spatula to fold in one tablespoon of instant coffee granules and two tablespoons of cocoa powder. Don’t forget the one teaspoon of vanilla extract! Be gentle when you fold these in. You want to keep the air in the egg whites for a light texture. To get the best texture, start with clean, dry tools. Any grease can ruin your egg whites. When you whip the egg whites, look for soft peaks first. This means they should gently hold their shape. Once you add the sugar, whip until you see stiff peaks. This step is key. The meringue should be glossy and firm, not runny. A good test is to turn the bowl upside down. If it stays put, you did it right! One common mistake is rushing the sugar. Add it slowly, about one tablespoon at a time. This helps the sugar dissolve well. Another mistake is over-mixing after adding the cocoa and coffee. Be gentle when folding in these ingredients. You want to keep the air in the meringue. Lastly, don’t skip the cooling step in the oven. This helps prevent cracks and keeps your cookies light. When folding, use a rubber spatula. Start from the bottom and lift the mixture gently. This helps combine without losing air. Make sure to fold in the coffee and cocoa evenly. You want every bite to have that mocha flavor. If you see streaks, give it a few more gentle folds. Remember, the goal is to keep the mixture airy and fluffy, so be kind to your meringue! Pro Tips Use Room Temperature Egg Whites: For the best volume, let your egg whites sit at room temperature for about 30 minutes before whipping. This helps them whip up to a greater volume. Don't Rush the Sugar Addition: Adding sugar gradually is crucial. If you add it too quickly, the meringue may not achieve the desired glossy finish and stiff peaks. Monitor Oven Temperature: Proper baking temperature is key. If your oven runs hot, it could cause the meringues to crack. Use an oven thermometer for accuracy. Store in an Airtight Container: To keep your meringue cookies crisp, store them in an airtight container at room temperature. Avoid refrigerating, as moisture can make them chewy. {{image_4}} You can change the flavor of your mocha meringue cookies easily. For a minty twist, add a few drops of mint extract. This brings a fresh taste to each bite. If you love hazelnut, mix in hazelnut extract instead. You can also fold in finely ground hazelnuts for a crunchy texture. Both options pair well with coffee and chocolate. If you want to skip eggs, you have choices. Aquafaba, the liquid from canned chickpeas, works great here. Use 3 tablespoons of aquafaba instead of egg whites. Whip it like you would egg whites. This keeps the light and airy texture you love. Just add the same sugar and flavors, and bake as usual. Piping styles can change how your cookies look. Use a large round tip for simple mounds. This style gives a classic look. A star tip can create swirls that look fancy. You can even use a small round tip for tiny cookies. Just remember to space them out on the baking sheet. This keeps them from sticking together. Each style adds a unique touch to your dessert. To keep your mocha meringue cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. Keep them in a cool, dry place away from moisture. Avoid the fridge, as humidity can ruin their texture. When stored properly, these cookies can last up to two weeks. After that, they may lose their crispness. Check for any signs of moisture or a change in texture. If they feel soft or sticky, it’s best to toss them. You can freeze mocha meringue cookies for longer storage. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to an airtight container or a freezer bag. They can last up to three months in the freezer. To enjoy, thaw them at room temperature for a few hours before serving. Chewy meringue cookies often come from too much humidity. High moisture can cause them to stay soft inside. Make sure you whip the egg whites well to form stiff peaks. This helps create a light, airy texture. Also, ensure your oven is at the correct low temperature. Baking them for too short a time can also lead to chewiness. You can use powdered sugar, but it may change the texture. Granulated sugar helps create a crisp outer shell. Powdered sugar will make the meringue softer and less crunchy. If you want to try it, use the same amount. Just remember, the meringue might not hold its shape as well. To check if your cookies are done, look for a few key signs. They should feel dry to the touch and lift off the parchment easily. They should not be soft or sticky. Baking for 1.5 to 2 hours at 225°F helps ensure they dry out completely. After baking, leave them in the oven with the door ajar for an hour. This helps them cool down without cracking. Mocha meringue cookies mix simple ingredients and clear steps. We covered the main components, how to prepare them, and key tips for success. Don't forget the fun variations to try. Get creative with flavors and piped designs. Store them properly, and they will stay fresh longer. With practice, you’ll make these cookies perfect every time. Enjoy baking and sharing these tasty treats!$

Deliciously light and airy cookies infused with coffee and cocoa flavors.

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Dessert

Cuisine American

Servings 24

Calories 50 kcal

Ingredients

3 large egg whites
0.25 teaspoon cream of tartar
1 cup granulated sugar
1 tablespoon instant coffee granules
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
a pinch salt
to taste chocolate shavings or additional cocoa powder for garnish

Instructions

Begin by preheating your oven to 225°F (110°C). Prepare a baking sheet by lining it with parchment paper, ensuring it's smooth and flat.
In a large mixing bowl, whip the egg whites using an electric mixer on medium speed. Beat them until they start to foam up, achieving a frothy consistency.
Once the whites are frothy, add the cream of tartar and a pinch of salt. Increase the mixer speed to high and continue beating until soft peaks form. The egg whites should have a billowy texture.
Gradually incorporate the granulated sugar into the mixture, adding about one tablespoon at a time. Continue to beat the mixture vigorously until it turns glossy and stiff peaks form. This process should take approximately 5-7 minutes.
Carefully fold in the instant coffee granules, cocoa powder, and vanilla extract using a rubber spatula. Be gentle to maintain the volume of the egg whites while fully combining the ingredients.
Transfer the meringue mixture into a piping bag fitted with either a large round or star tip. Pipe small mounds or decorative swirls onto the prepared baking sheet, ensuring they are spaced about one inch apart to allow for any slight spreading.
Place the baking sheet in the preheated oven and bake the cookies for about 1.5 to 2 hours. You'll know they are done when they are completely dry to the touch and can easily peel off the parchment paper without sticking.
After baking, turn off the oven and leave the cookies inside with the oven door slightly ajar for one hour. This step allows the cookies to cool gradually, helping to prevent any cracking.
Once the meringue cookies have cooled, you can serve them as is or for an extra touch, dust them lightly with cocoa powder or garnish with chocolate shavings for a delightful presentation.

Notes

For best results, ensure no yolk is mixed with the egg whites.

Keyword cookies, dessert, meringue, mocha