Discover the perfect blend of rich chocolate and bold coffee flavors, swirled into delicate meringue clouds with our heavenly Mocha Chocolate Meringue Cookies.

Yummy mocha swirl meringue cookies recipe for a light sweet treats for Summer! - sugar and cloth

If you’re a fan of the rich and indulgent taste of mocha, then these Mocha Chocolate Meringue Cookies are sure to satisfy your cravings. With a crispy exterior and a chewy center, these mocha meringues combine the sweetness of chocolate with the boldness of coffee for a truly irresistible treat.

I, Alyssa of Runway Chef love to enjoy these as an afternoon pick-me-up or serving them at parties because these mocha-infused delights are guaranteed to leave everyone wanting more. They’re made without butter or flour (so their a perfect gluten free option).

So grab your apron and get ready to whip up a batch of these delectable Mocha Chocolate Meringue Cookies that will surely become a new favorite in your dessert repertoire.

Table of Contents

Ingredients Needed

Chocolate chips

Instant coffee — Or opt for instant espresso powder

Egg whites — Ensure that your egg whites are at room temperature for better volume when whipped. Separate the eggs carefully to avoid any yolk contamination, as even a small amount of fat can affect the meringue.

White granulated sugar

Powdered sugar

Vanilla

Lemon juice

Salt

Cornstarch

1 — Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper.

2 — In a small pan, set over low heat, melt 1 1/2 cups of chocolate chips, stirring constantly. Once the chocolate is melted, mix in the instant coffee. Then, set aside.

3 — In a large mixing bowl or stand mixer, beat the egg whites on medium-high speed until soft peaks form and the meringue does not slide around when the bowl is turned on its side.

4 — Gradually add the granulated sugar (one tablespoon at a time), vanilla, lemon juice, salt, and cornstarch, while continuing to beat the egg whites. Beat for several minutes until stiff peaks form. You want the egg whites to be glossy, and when you pinch the mixture between your fingers, you should barely feel any sugar granules. Turn off your mixer.

5 — Slowly pour in the melted chocolate coffee mixture on top of the beaten egg whites. Do not stir it in if you want the swirl effect.

6 — Using a piping bag or two spoons, drop small mounds of the meringue mixture onto the prepared baking sheet. The chocolate will swirl in automatically as you do this. Depending on what size you make your cookies, you should be able to fit 9-12 on a sheet. You’ll need more prepared baking sheets if you want more meringues.

7 — Bake in the preheated oven for about 40-50 minutes, or until the meringue cookies are slightly golden brown or are dry to the touch and they can easily slide or can be lifted off the baking sheet. Remove cookies to a baking rack and allow to cool.

8 — Optional: If you’d like to add a chocolate bottom to your cookies, melt the remaining 1/2 cup of chocolate chips in a small pan over low heat, constantly stirring. Then, dip the bottoms of the cookies in chocolate. Lay them upside down on the cooling rack until the chocolate has hardened. You can also use a knife to spread the chocolate on the bottom of each cookie.

Recipe Notes and Tips

Add the granulated sugar gradually: This allowings it to incorporate fully into the ingredients and helps achieve a stable and glossy meringue.
Never overmix: Overmixing can deflate the meringue, so aim for a light and airy consistency.
If using a piping bag: Ensure the meringue has a thick but pipeable consistency. A star tip can be used for a decorative touch. We simply used spoons.
Drizzling or sandwiching: For an extra touch, you can drizzle a little bit of melted chocolate over the cooled meringue cookies or sandwich two cookies together with a layer of chocolate ganache.
Store in an airtight container at room temperature: They should keep for a week. Do not refrigerate or avoid storing them in a humid environment, as moisture can cause them to become sticky.

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