Go Back
Print Recipe
No ratings yet

Mocha Meringues

These mocha meringues are a delicious spin on a classic treat! The meringues are light, airy, and with the perfect amount of chew-- no dry and dusty meringues here! Did I mention they’re dipped in dark chocolate too? If you’re doing some weekend baking, these mocha meringues should be on the top of your list!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Rest Time2 hours
Total Time3 hours 45 minutes
Course: Dessert

Ingredients

  • 2 large egg whites
  • ¼ tsp cream of tartar
  • ¼ tsp salt
  • ½ - 1 tsp instant espresso powder (see notes)
  • ½ cup granulated sugar
  • Dark chocolate melting wafers

Instructions

  • Preheat your oven to 200°F. Line two large baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-high speed until they become foamy-- about 1 minute.
  • Once foamy, add the cream of tartar and salt. Turn the speed to high (but not the highest setting-- use #8 on a Kitchenaid mixer) and continue to whip the egg whites.
  • Slowly add in the granulated sugar. Don’t rush-- and don’t add more than 1 tbsp at a time or you’ll weigh down the egg whites.
  • Once all of the sugar has been incorporated, continue to whip the egg whites until they form soft peaks. A soft peak will fold over onto itself (check out photos of soft/stiff peaks here).
  • Add the instant espresso powder and continue mixing on medium-high speed just until stiff peaks form. Don’t overwhip the meringues or they’ll turn out dry and crumbly as opposed to light and chewy.
  • Transfer the mixture to a piping bag fitted with a star tip and pipe meringues of your desired size. I did a mixture of 1-inch stars and 1.5-inch circles but it is completely up to you! Have fun with it (and if they don’t turn out how you like, just scrape the meringue back into the bag and pipe it again).
  • Bake for 90 minutes, switching the trays half way through if you have them on different racks (ie: place the top rack on the bottom and the bottom on the top).
  • Once 90 minutes has passed, turn the oven off and allow the meringues to sit in the oven an additional two hours. This will help develop the soft and chewy texture!
  • Follow the directions on the package of your melting chocolate wafers. Most will suggest that you melt them in a bowl for 30 seconds, stir, and then another 30 seconds.
  • Remove the meringues from the oven and dip/drizzle them with chocolate. Place the meringue back onto the parchment paper and let them sit until the chocolate has hardened.
  • Store in an airtight container and enjoy within two days.

Notes

If you like a strong coffee flavor (ie: if you’re the kind of person who drinks your coffee/espresso with very little milk) go for the whole 1 tsp of instant espresso powder. If you prefer your coffee a little milder, stick to ½ tsp.