Hey guys and welcome back to another post! Another busy week. Today we are going to make some chocolate meringue cookies that are maybe the sweetest cookies I have ever made. I never know where the time goes. There never seems to be enough time in the day to get anything done. Especially since the sun is setting earlier and earlier here and it’s dark when I wake up in the morning.
What is so great about these chocolate espresso meringue cookies?
I have put together one of those recipes that you can make with your eyes closed. Even if you are just getting your toes wet in the baking field, try out these chocolate meringue cookies. Make sure you have a sweet tooth because if you do not like sweet things you will not like this recipe. These cookies chocolate meringue cookies are so sweet! After I made this batch I took them to work and everyone said they were really good but they could never eat more than one. I do not even want to think of the calorie count on these bad boys. They are vegetarian though! I bet you could even make this vegan if you substituted the egg whites with an egg substitute. If you try that let me know how it turns out!
Steps to Make These Delectable Cookies
Chocolate Espresso Meringue Cookies
- Cookie sheet
- cookie scoop
- Food scale
- 1 Tsp. Cream of tartar
- 2 C. Sugar
- 4 oz. Chocolate chips dark or any variety
- 2 Tbsp. Cocoa powder
- 4 Tsp. Espresso powder
- 7 Large egg whites at room temperature
- Preheat oven to 225° F and line a large baking sheet with foil. I doubled this recipe so I had to use multiple baking sheets. Measure out all ingredients.
- Pour the egg whites into a mixing bowl and begin to whip on low speed until frothy. Rain in cream of tartar and whip until incorporated. Rain in your sugar and whip until stiff peaks are reached.
- Spoon your espresso powder, chocolate, and cocoa powder over meringue and fold in three times only to reach a marbled look. I used a spatula to complete this step.
- Portion meringue batter with a cookie scoop onto a baking sheet. Baking for 1 hour or until the meringues are firm to the touch but soft and chewy in the middle. Store in an airtight container for about a week.