Mocha Meringues

Rating: 3.23 stars
30 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 5

This is a simple meringue cookie with a mocha taste.

By Madonna
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, vanilla, cocoa, and coffee powder.

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  • Drop mixture onto foil lined baking sheet in 12 mounds. They should be about 2 inches apart.

  • Bake 40 minutes at 250 degrees F (120 degrees C), or until firm. Turn off oven, and let meringues cool in oven for 1 hour. Do not open oven door while the cookies are cooling.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
21.7 calories; 0.8 g protein; 4.8 g carbohydrates; 0 mg cholesterol; 9.5 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

GOLDENONE39
Rating: 5 stars
10/31/2011
I needed a bunch of these so I doubled the recipe. I used 1 1/2 cups sugar because what was put in the recipe was not enough. Other that I changed nothing else. Really good cookie!!!!! Thank you!!!! Read More
Helpful
(18)

Most helpful critical review

BettyScoop
Rating: 2 stars
08/11/2008
what's wrong with these? they sounded so promising i think the amount of sugar is off now that i look at other meringue recipes. sugar helps stiffen the egg whites and give them that shiny look. maybe they would have held their shape better Read More
Helpful
(19)
30 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
GOLDENONE39
Rating: 5 stars
10/31/2011
I needed a bunch of these so I doubled the recipe. I used 1 1/2 cups sugar because what was put in the recipe was not enough. Other that I changed nothing else. Really good cookie!!!!! Thank you!!!! Read More
Helpful
(18)
BettyScoop
Rating: 2 stars
08/11/2008
what's wrong with these? they sounded so promising i think the amount of sugar is off now that i look at other meringue recipes. sugar helps stiffen the egg whites and give them that shiny look. maybe they would have held their shape better Read More
Helpful
(19)
GOLDENONE39
Rating: 5 stars
10/31/2011
I needed a bunch of these so I doubled the recipe. I used 1 1/2 cups sugar because what was put in the recipe was not enough. Other that I changed nothing else. Really good cookie!!!!! Thank you!!!! Read More
Helpful
(18)
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PANTHERPAW18
Rating: 5 stars
12/07/2009
This was a fabulous treat! I used Instant Jamaican Coffee as opposed to regular and I piped (for added height) the cookies onto my pan before I tossed them in the oven and they had a fabulous texture when they finished. Crispy on the outside & tender and chewy on the inside. They melted in your mouth and the guests I served them to had nothing but rave reviews for them. This is definitely going to be added to my holiday fav list! Read More
Helpful
(13)
JULIEHOMEMAKER
Rating: 5 stars
08/23/2003
VERY YUMMY I ADDED SOME INSTANT CAPPACINO TO THE CHOCOLATE FOR AN EXTRA Read More
Helpful
(10)
sweet-o-wheat-o's
Rating: 3 stars
03/09/2009
Um this didn't turn out at ALL like a meringue...but it still tasted fine. I'm not sure what went wrong I followed the directions exactly and I mixed the ingredients for an hour (45 minutes by hand 15 with an automatic mixer) but stiff peaks NEVER formed. So as a result the meringues were flat and airy like strange cookies. Maybe because I'm at a high altitude (7500 feet) but I wasn't sure how to adjust. Still they tasted good. Read More
Helpful
(7)
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little dd
Rating: 4 stars
01/31/2007
This is my first meringue cookie so I am not sure how it is supposed to taste. I doubled the recipe used 1 T. of the cocoa and instead used 1 T. instant cappacino mix toffee flavor. Also I didn't use any sugar but four packets of artificial sweetener instead. The cookies were flat airy light and did melt in your mouth. I would probably up the sugar next time while keeping everything else I changed the same. I would make them again. I have been dieting and these are great for a nice chocolate treat. I ate them with a little light whipped cream and they were great! Read More
Helpful
(7)
Monica
Rating: 4 stars
10/16/2003
Yummy yummy yummy!!! The perfect guilt free treat. Read More
Helpful
(5)
Susan K.
Rating: 2 stars
05/06/2008
Tasted good even though they came out flat. I've made meringues many times with other recipes and haven't had them flop before. Oh well they made good mocha thin crisps! Read More
Helpful
(5)
Kristi
Rating: 1 stars
02/16/2010
The taste was good but I did not care for the texture. Read More
Helpful
(5)
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