Mocha Meringues

By Hklbrries

Ingredients

• 2 tsp vanilla extract
• 1 1/4 tsp instant espresso powder (instant coffee can be substituted)
• 4 egg whites, at room temperature
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 1 cup sugar
• 2 tbsp unsweetened cocoa powder

Details

Servings 42

Preparation

Step 1

Adjust the oven racks to divide the oven in thirds, then preheat to 250 F. Line two baking sheets with parchment paper.

In a small bowl, combine the vanilla and espresso powder. Mix to dissolve, then set aside.

In the bowl of a stand mixer, combine the egg whites, cream of tartar and salt. Beat on medium until frothy, about 2 minutes. Increase speed to medium-high and add the sugar in a slow, steady stream.

Beat the egg whites until they hold stiff peaks, about 10 minutes. Add the vanilla and espresso mixture and beat until thoroughly combined. Decrease speed to low and mix in the cocoa until just combined.

Transfer the meringue to a pastry bag with a 1/2-inch opening and without a tip. Alternatively, use a large plastic bag and use scissors to cut off one corner. On the prepared baking sheets, pipe small, peaked mounds about 1 inch in diameter and 1 1/2 inches apart.

Bake for 30 minutes, then switch the baking sheets from one shelf to the other. Bake another 20 to 25 minutes, or until the meringues are dry. Turn off the oven, crack it open and allow the meringues to dry and crisp in the oven 1 hour.