Mocha Meringue Cookies

Mocha Meringue Cookies

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.

Mocha Meringue Cookies

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.

Mocha Meringue Cookies

Mocha Meringue Cookies

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.

Mocha Meringue Cookies

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
 
Prep time
Total time
 
Serves: 70-75 small cookies (quarter size)
Ingredients
  • 2 egg whites
  • 1 tsp. instant coffee
  • ¼ tsp. cream of tartar
  • ¾ cup granulated sugar
  • 1 tsp. vanilla
  • 2 T. hershey's chocolate syrup
Instructions
  1. Preheat oven to 200 degrees. Line 2 cookie sheets with parchment paper.
  2. 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.
  3. Add the cream of tartar and turn the mixer back on high to continue mixing.
  4. 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.
  5. Add in the vanilla and mix on medium until combined.
  6. 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.
  7. Place in the oven for 1 hour. Turn the heat off and crack the door to finish cooling.

Mocha Meringue Cookies

The theme this month is Wake from Winter with Coffee and Tea–because unlike last month, now our Spring Fever has some basis in reality! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Comments

    • Miranda says

      Oh wow! Thank you Kim for nominating me! If I would have paid attention earlier, I could have added you to my post. It’s such an honor to be nominated. πŸ˜€

    • Miranda says

      Thank you! Don’t be nervous! It was really easy. I know you won’t have a problem making them. πŸ˜€

    • Miranda says

      Thank you! That’s definitely how it happened for me. I just kept popping them in and before I knew it they were gone!

    • Miranda says

      Thank you! They were pretty, but I wouldn’t say too pretty to eat. lol Since I did eat them. every last one! πŸ˜€

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