Chocolate Espresso Meringue Cookies

September 22, 2014
1 Ratings
  • Makes 25 cookies
Author Notes

Making meringue is genuinely easy, and it only requires a few ingredients that you will normally have in your kitchen. Sugar, egg whites and vinegar are the key things. And I put a little Espresso powder in my meringue cookies here. And they are awesome. Just a taste of Espresso, but not over-powering the chocolate flavour. Simply perfect! —Oh Sweet Day!

What You'll Need
  • 3 pieces large egg whites
  • 1 tablespoon espresso powder
  • 1 tablespoon cocoa powder
  • 3/4 cup granulated sugar
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon white vinegar
  • 100 grams dark chocolate, melted and cooled
  1. Preheat oven to 275F. Line baking sheet with parchment paper.
  2. In a standing mixer fitted with the whisk attachment, whip egg whites until soft peaks form. Gradually add in Espresso powder, cocoa powder, both sugars and vinegar. Increase speed and continue whipping until stiff and glossy peaks form.
  3. Pipe or spoon mixture onto the prepared baking sheet.
  4. Bake for 40 to 50 minutes, until the bases of the meringues are firm and are easily peeled away from the parchment paper. Transfer to wire rack to cool completely.
  5. Drizzle melted chocolate on top of the meringues before serving.

See what other Food52ers are saying.

  • Jane Varney- LeBlanc
    Jane Varney- LeBlanc
  • JL125

2 Reviews

JL125 December 27, 2022
Hoping this saves someone else a ton of frustration. This might be a great recipe if you have some experience with meringue, but if you're like me and chose this as your first meringue recipe to try, I highly suggest a different recipe or some research elsewhere. This would benefit greatly from some photos and additional tips to make meringue, instead of simply saying that it's genuinely easy. After an hour of trying to save this runny, sticky mess, I came to the conclusion that my peaks were probably not stiff enough when I added the sugar. Or maybe I was supposed to add each dry ingredient separately instead of combining them in a bowl and then adding to the egg whites. No idea, because the information in this recipe is way too limited for a first-timer.
Jane V. December 19, 2020
These were lovely. I made as directed but baked as I do all my meringues, 225 degrees for 60 min then turn off to finish drying. I wish I could show my photo as I made smaller piped kisses.