Mocha Meringues

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READY IN: 2hrs 15mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Take your eggs out of the fridge and allow them to come to room temperature.
  • Make sure you have two oven racks in your oven. Preheat oven to 250°F.
  • In a small bowl, mix vanilla and instant coffee.
  • In large bowl (or your mixer's bowl) add egg whites, cream of tartar and salt. Beat on medium speed until the eggs are frothy.
  • Increase speed slightly and add sugar gradually but steadily.
  • Beat mixture until stiff peaks form. This should take about 10 minutes.
  • Add vanilla/coffee mixture and mix until combined. Decrease speed to low and add cocoa gradually until just incorporated.
  • Using a pastry bag or ziploc bag with a corner cut off, pipe meringue onto two parchment lined cookie sheets. The mounds should be no less than half an inch apart and should each be about an inch across.
  • Bake for 30 minutes, then switch the two baking sheets from one rack to the other.
  • Bake for another 20 minutes until the meringues are dry. Turn off the oven and leave it slightly open while the meringues crisp for about an hour.
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