Mocha Meringue Kisses
Delicate coffee-infused meringue cookies with a chocolatey twist
Mocha Meringue Kisses are a delightful fusion of coffee and chocolate in a light, airy confection. These delicate treats trace their roots to traditional meringue cookies, with a modern twist inspired by the beloved mocha flavor.
The secret to these heavenly bites lies in the perfect balance of finely ground espresso beans and rich cocoa powder folded into a glossy meringue. The result is a crisp exterior that gives way to a slightly chewy center, bursting with intense mocha flavor. As they bake, your kitchen will be filled with an irresistible aroma that combines the comforting scents of coffee and chocolate.
Why You’ll Love This Recipe
Get ready to fall in love with these Mocha Meringue Kisses! Here's why you'll adore them:
- Irresistible Flavor Combo: The perfect marriage of coffee and chocolate in a light, crispy package
- Melt-in-Your-Mouth Texture: Crisp on the outside, slightly chewy on the inside
- Low-Calorie Treat: Satisfy your sweet tooth without the guilt
- Make-Ahead Friendly: Perfect for preparing in advance for parties or gifts
- Customizable: Easy to adjust the coffee intensity to suit your taste
Mocha Meringue Kisses
Delicate coffee-infused meringue cookies with a chocolatey twist
Equipment
- Electric mixer
- Large mixing bowl
- Sifter
- Piping bag with star tip
- 2 baking sheets
- Parchment paper
Ingredients
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon finely ground espresso beans
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper.
- In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
- Sift the cocoa powder and ground espresso over the meringue. Add vanilla extract and salt.
- Gently fold the dry ingredients into the meringue until just combined, being careful not to deflate the mixture.
- Transfer the meringue to a piping bag fitted with a star tip.
- Pipe small rosettes (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them 1 inch apart.
- Bake for 1 hour and 30 minutes, or until the meringues are dry and can easily be lifted off the parchment paper.
- Turn off the oven and let the meringues cool completely inside with the door closed, about 1 hour.
- Once cooled, store in an airtight container at room temperature for up to 1 week.
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