Mocha Meringues
Indulge in the heavenly combination of coffee and chocolate with these irresistible Mocha Meringues! These light-as-air treats are made from whipped egg whites, delivering a perfectly crisp texture that melts in your mouth with every bite. Infused with the rich essence of instant coffee and cocoa powder, these gluten-free meringues are a delightful twist on a classic dessert. A hint of vanilla and a touch of optional chocolate chips add layers of flavor and a subtle crunch, making them utterly addictive. With just 20 minutes of prep and a slow, low-temperature bake, these elegant mocha-flavored meringues strike the perfect balance between simplicity and sophistication. Perfect for parties, coffee breaks, or as a guilt-free sweet snack, they’re a must-try for anyone who loves the bold flavors of mocha.
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Recipe Information
Ingredients
- 4 large eggs Egg whites
- 1 cup Granulated sugar
- 1.5 teaspoons Instant coffee powder
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
In a clean, dry mixing bowl, use an electric mixer on medium speed to beat the egg whites until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until the mixture forms stiff, glossy peaks.
Gently fold in the instant coffee powder, cocoa powder, vanilla extract, and salt using a spatula. Be careful not to deflate the meringue.
If desired, gently fold in the chocolate chips for added texture and flavor.
Transfer the meringue mixture to a piping bag fitted with a star tip or a plain round tip. Alternatively, use two spoons to drop dollops of meringue onto the prepared baking sheets, spacing them about 1 inch apart.
Bake the meringues in the preheated oven for 90 minutes. Do not open the oven door during baking.
After 90 minutes, turn off the oven and allow the meringues to cool completely in the oven with the door closed (about 1-2 hours). This ensures they dry out fully and remain crisp.
Once cooled, carefully remove the meringues from the parchment paper and store them in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 840 mg | 36% | |
| Total Carbohydrate | 264.8 g | 96% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 246.6 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
