I've been on a ginormous coffee kick lately. These cute little guys are all mine. I don't even have to share. Not that I would mind sharing, it's just no one in the house likes coffee like I do.
I made these for this months creative cookie exchange. I missed the last two months and was determined not to miss this months too. I had prepared in my head what I wanted to make a few weeks ago and voila. Here we are looking at some pictures of mocha meringue cookies and I'm sitting here chomping on one. Life is good.
For this months exchange the theme was "wake up from winter with coffee or tea!" I definitely did the coffee part justice. It's like drinking down a nice sugary cup of coffee. Yum! As my parents and husband say, I like to do equal parts of sugar and coffee.
I just celebrated my 1 year blogiversary and I still have my giveaway going on. So be sure to go over to the decadent chocolate cake post and enter!
Now let's get to the recipe. Today I'm keeping it short and very.. veryyyy sweet.
Mocha Meringue Cookies
- 2 large egg whites
- 1 tsp. instant coffee
- ¼ tsp. cream of tartar
- ¾ cup granulated sugar
- 1 tsp. vanilla extract
- 2 T. chocolate syrup
- Preheat oven to 200 degrees. Line 2 cookie sheets with parchment paper.
- In a mixing bowl, add in egg whites and instant coffee. Whisk until the coffee granules melt into the egg whites. Using a stand mixer and the whisk attachment, place the mixer on high and let it go until soft peaks form.
- Add the cream of tartar and turn the mixer back on high to continue mixing.
- While there are still soft peaks, add in the sugar a tablespoon at a time. Make sure you take your time. Continue to beat on high until all the sugar is in the meringue and the meringue has formed stiff peaks. When you take the attachment off and hold it upside down, the peaks shouldn't immediately fall. They should hold their peak.
- Add in the vanilla and mix on medium until combined.
- Using a piping bag and the 6B tip or the tip of your preference, squirt about 2 tablespoons of syrup around the top of the bag where you're holding it. Then scoop the meringue into the bag. Pipe small circles on the parchment paper.
- Place in the oven for 1 hour. Turn the heat off and crack the door to finish cooling.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)