Mocha Chocolate Meringue Cookies Recipe

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

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5 from 7 votes

Mocha Chocolate Meringue Cookies Recipe

These mocha swirl meringue cookies will definitely impress guests are your next dinner party!

Total Time1 30

Course: Desserts

Cuisine: Cookies

Keyword: chocolate meringue cookies

Servings:

Calories: 254kcal

Equipment

Mixer
Baking sheet
Parchment paper

Ingredients

2 cup chocolate chips
2 tbsp instant coffee
3/4 cup egg whites at room temperature
1 1/4 cup white granulated sugar
4 tbsp powdered sugar
1 1/4 tsp vanilla
1 tsp lemon juice
1 pinch salt
1 pinch corn starch

Instructions

Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper.
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.
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.
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.
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.
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.
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.
If you’d like to add a chocolate bottom to your cookies, simply melt the remaining 1/2 cup of chocolate chips in a small pan over low heat, constantly stirring.
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.

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