I love making meringue. It is perfect on a pie or torched as a cake frosting. It has a great texture and adds lightness to baked goods. This recipe for mocha meringue cookies makes a very impressive looking cookie but is easy to make. The almonds, cocoa nibs and espresso powder give them a depth of flavor. The success of these cookies is based on the technique. By using a swiss meringue method and powdered sugar verses granulated sugar, it produces a cookie that is crisp and shiny and not have a dull and wrinkled appearance. While baking is an exact science there can be a variance based on your oven so make sure to break a cookie open and check for doneness. They are also naturally gluten free so they are great to make when serving a group with different eating habits. I hope you enjoy making these as much as I do! - danielle :)
All photos by Greg Huebner Photography
Just a few ingredients to make a delicious cookie.
Fold remaining ingredients evenly into meringue mixture.
Using a scoop will produce cookies that look uniform and bake evenly .
The perfect mix of a crunchy and chewy cookie .
Mocha Meringue Cookies
- 4 egg whites
- 2 cups powdered sugar
- 1 1/2 cups toasted sliced almonds
- 1/2 cup cocoa nibs
- 1 tsp vanilla extract
- 3 tbsp espresso powder
Preheat oven to 275 degrees F. Whisk together egg whites and sugar in the bowl of a stand mixer. Place over a pot of simmering water and whisk until combined. Periodically whisk every few minutes until mixture is warm and sugar is dissolved. Place bowl on mixer and mix on high approximately 5 minutes until mixture is think and cooled. It should resemble whipped cream. Gently fold in remaining ingredients until evenly distributed. Line a sheet tray with parchment paper. Scoop cookies on to tray with a 1 1/2 oz scoop. Place 1 1/2 inches apart as they won't spread but will puff out slightly. Bake 30-35 minutes until they are a light cappuccino color and the outside is shiny and cracked. The inside should be baked through but still moist. Let cool and store in an airtight container up to 3 days. Makes approximately 18 cookies.
