Easy Chocolate Coffee Meringues Recipe
If you love the combination of chocolate and coffee, this easy chocolate coffee meringues recipe is for you. These crisp, airy cookies have a rich mocha flavor, making them perfect for coffee lovers. The best thing? They require just a few ingredients and some patience while they bake.
Servings: Meringues
Equipment
- 1 Electric mixer
- 1 whisk attachment
- 1 Cookie sheet
- 1 sheet parchment paper
Ingredients
- 4 large egg whites room temperature
- 1/2 teaspoon cream of tartar
- 1 cup powdered sugar
- 1 tablespoon espresso powder
- 1 tablespoon unsweetened cocoa powder plus more for dusting
Instructions
- Preheat the oven to 200°F and line two cookie sheets with parchment paper. Clean your electric mixer mixing bowl and whisk attachment by rubbing them with half a lemon, then rinse and dry completely.
- Using the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue whisking until soft peaks form.4 large egg whites, 1/2 teaspoon (0.5 teaspoon) cream of tartar
- While the mixer is running, gradually add the sugar, one spoonful at a time. Increase the speed to medium-high. The slower you add the sugar, the better it will dissolve into the egg whites, so go very slowly!1 cup (120 g) powdered sugar
- Add the cocoa powder and coffee, then continue whisking until stiff peaks form and the meringue looks glossy. This process should take around 8–10 minutes.1 tablespoon espresso powder, 1 tablespoon unsweetened cocoa powder
- For shaping the meringues, you can either use a spoon to drop dollops onto the baking sheet or pipe them with a pastry bag. If using a piping bag, be careful not to squeeze too tightly to prevent deflating the meringue.
- Place the baking sheets on the lower rack of the oven and bake for 2–3 hours or until the meringues are completely dry. Do not leave the oven light on, as it could cause browning.
- Turn off the oven and let the meringues cool completely inside without opening the door for at least 1 hour or overnight.
- Once cooled, dust the meringues with cocoa powder and store them in an airtight container at room temperature.
Notes
Add-ons & Substitutions
- If you don’t have instant espresso powder, finely ground coffee beans or coffee mills can be used. Just make sure they dissolve well in warm water before adding.
- For extra richness, fold in chopped chocolate or chocolate chips before piping the meringues onto the prepared baking sheet.
- Love white chocolate? Drizzle melted white chocolate over the top of the meringues after baking for a sweet contrast.
- For a fun twist, mix in a little bit of cinnamon or a pinch of sea salt to enhance the flavors.
Expert Tips
- Bring your eggs to room temperature before starting. Cold egg whites don’t whip as well, so let them sit out for an hour before using.
- Start by cleaning your bowl and whisk attachment with lemon. This will help remove all traces of fat, which will prevent your egg whites from foaming properly, no matter how much you beat!
- Make sure you only have egg whites and no traces of yolks! Try separating the whites and yolks individually, so if a yolk slips through, you only have to discard one egg, not the whole batch.
- Be careful with over-beating or under-beating. Beating too little may prevent your eggs from reaching stiff peaks, while over-beating can lead to a grainy, lumpy mixture.
