Create magical melt-in-the-mouth moments with each bite of my sweet, crisp and fluffy meringue cookies.
Rich dark chocolate, cocoa powder, and espresso powder flavor each light, crispy, and chewy Chocolate Espresso Meringue Cookie.
They are a breeze to make: crack the eggs, separate the whites from the yolks, and blend in sugar and flavorings. All you’ll need is an electric or stand-up mixer till you achieve stiff, thick, glossy peaks. That’s it!
These classic meringues are gluten-free, only a few ingredients, and under 25 calories a cookie. Flavorings can be virtually any ingredient you have on hand. Groundnuts (pistachios, walnuts, almonds) can be folded in as well toasted coconut, freezed dried berries or fruits, and almond or orange extract. Each meringue is dipped into melted rich dark chocolate, that covers the bottom half after they are baked, this is optional.
These Chocolate-Dipped Chocolate Espresso Meringue Cookies are crisp on the outside while being a little moist and chewy on the inside. Magical.
I’ll walk you through the steps and show you the techniques it takes so you can make your own perfect melt-in-your-mouth meringues.
Tips for No-Fail Meringue
- Your bowl and beater should be impeccably clean of any grease and moisture free.
- Ingredients should be room temperature to get the best volume out of the meringues. Separate the whites from yolks when they are cold from the refrigerator. Even a little bit of yolk can ruin your meringues. Let them sit at room temperature in a bowl, or put the bowl over warm water to speed the process.
- Add the sugar gradually, one tablespoon at a time, give it a chance to dissolve before adding more.
- Test the meringue to see if the sugar has dissolved completely by tasting the batter.
- Don’t stop until you get stiff peaks. This will take several minutes (5-7), but keep going.
- Don’t overbeat! Once you have stiff peaks, stop! This is when you fold in your flavor additions.
Meet ya in the kitchen!
For the Meringues:
¾ cup (5 1/4 ounces) sugar
2 teaspoons cornstarch
4 large egg whites
¾ teaspoon vanilla extract
⅛ teaspoon table salt
2 ounces bittersweet chocolate, finely chopped (scant 1/2 cup)
1 tablespoon unsweetened cocoa powder
2 teaspoons espresso powder
1. Adjust oven racks to upper- and lower-middle positions and heat oven to 225 degrees. Line 2 baking sheets with parchment paper.
2. In a standing mixer fitted with whisk attachment, beat egg whites, vanilla, and salt at high speed (8 on a KitchenAid) until very soft peaks start to form (peaks should slowly lose their shape when the whisk is removed), 30 to 45 seconds. With the mixer running at medium speed ( 6 on a KitchenAid), slowly add sugar mixture (1 tablespoon at a time) in a steady stream down side of the mixer bowl. Stop mixer and scrape down bottom and sides of the bowl with rubber spatula. Return mixer to high speed (8 on a KitchenAid) and beat until glossy, stiff peaks have formed about 1-to 3 minutes.
3. Fold in the chopped chocolate and sift in the cocoa powder and espresso powder over the meringue and fold 2 or 3 times.
4. Using a tablespoon sized ice cream scoop, or a soup spoon to drop the batter in large mounds on the prepared baking sheet, about 1/2-inch apart. I find this to be easier and less messy. If you have a pastry bag fitted with ¼-inch plain tip or a large zipper-lock bag with ¼-inch of the corner cut off. Pipe meringues into 1 1/4-inch wide mounds, about 1-inch high, on baking sheets, six rows of four meringues on each sheet.
5. Bake for 1 hour until exterior is smooth, dry and firm, rotating pans once during baking. Turn oven off and allow meringues to cool in oven at least one hour. Remove from oven and let cool to room temperature. Once cool, holding each meringue by the peak, dip the base in the chocolate so the bottom half of the meringue is coated. Place on parchment paper-lined baking sheet until chocolate sets. Store cookies in an airtight container for up to two weeks.
Chocolate Dipping Sauce
1 1/2 cups semisweet chocolate chips
2 teaspoons Crisco shortening
In a microwave-safe bowl, melt the chocolate and Crisco over a double-boiler or in a microwave on medium power for 30 seconds. Stir the mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth. Holding each meringue by the peak, dip the base in the chocolate so the bottom half of the meringue is coated. Let any excess chocolate drip off before placing on a baking sheet lined with waxed or parchment paper. Allow to set a room temperature for 15 minutes or until chocolate sets, do not put in a fridge. Once set, store in an airtight container.
Meringues may be a little soft immediately after being removed from the oven but will stiffen as they cool. If making meringues on an especially humid or rainy day, the exteriors may become a little tacky as they rest. To minimize this, allow them to cool in the turned-off oven for at least 2 hours without opening the oven door, and transfer to sealed containers immediately after cooling. Do not let meringue sit in mixer bowl after step 2 or it will lose structure. Meringues can also be shaped by picking up 2 teaspoons of meringue on a spoon and using a second spoon to drop it onto the parchment. Meringues made by this method will not be as uniform and may cook unevenly. If using the same oven to toast almonds before baking meringues, make sure to allow the oven to cool to 225 degrees before baking the meringues.
For fruity-flavored meringues, folded in 0.3 oz. bag of crushed freeze-dried strawberries and a bit of red food color. You can experiment with any freeze-dried fruits you may find in the market.
Thanks for stopping by.
Bake some LOVE!