These chocolate espresso meringue cookies are a treat for all the senses. The rich chocolate flavor combined with the hint of espresso creates an intense yet delicate taste. With a crisp outer shell and a chewy center, these cookies provide the perfect texture. They are great for any occasion and will surely impress your family and friends.
Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 2 tablespoons cocoa powder
- 1 tablespoon instant espresso powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup dark chocolate chips
Directions
- Preheat the oven to 250°F (120°C) and line two baking sheets with parchment paper.
- In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the sugar, cocoa powder, espresso powder, and salt while continuing to beat until stiff peaks form.
- Fold in the vanilla extract and dark chocolate chips gently.
- Transfer the meringue mixture into a piping bag fitted with a round tip.
- Pipe the meringue onto the prepared baking sheets, making small mounds about 1 inch in diameter.
- Bake for 40-45 minutes or until the meringue cookies are crisp and dry to the touch.
- Turn off the oven and leave the cookies inside for an additional 30 minutes to cool and set completely.
- Remove from the oven and let the cookies cool completely on the baking sheets.
- Serve and enjoy!
