- Dish type
- Chocolate meringue
This is a simple recipe for mini meringues with a delicate chocolate-coffee flavour.
49 people made this
- 1 egg white
- 1/8 teaspoon cream of tartar
- 2 tablespoons caster sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1/2 teaspoon instant coffee granules
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, vanilla, cocoa and coffee granules.
- Spoon mixture onto aluminium foil lined baking tray in 12 mounds. They should be about 5cm (2 in) apart.
- Bake 40 minutes at 120 C / 1/2 Gas mark, or until firm. Turn off oven, and let meringues cool in oven for 1 hour. Do not open oven door while cooling.
Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!
Reviews & ratingsAverage global rating:(46)
Reviews in English (33)
Gorgeous!!! The perfect guilt free treat.-21 Jul 2008
This is my first meringue attempt so I am not sure how it is supposed to taste. I doubled the recipe and I would make them again. I have been dieting and these are great for a nice chocolate treat.-21 Jul 2008
These didn't turn out at all. The sugar quantity is way too low for meringues. They didn't rise and were awful. I think the quantities need to be checked.-21 Jun 2017
4 egg whites
3/4 cup sugar
1 stick margarine (use soy-free, if needed)
2 egg yolks
1 teaspoon Haddar Coffee, dissolved in 1 teaspoon boiling water
melted chocolate, for dipping
- 2 large egg whites
- ¼ teaspoon cream of tartar
- Dash of salt
- ⅔ cup granulated sugar
- 2 tablespoons unsweetened cocoa
- ½ teaspoon instant coffee granules
- ½ teaspoon vanilla extract
- ¼ cup cacao nibs (such as Scharffen Berger)
- 3 tablespoons unsweetened cocoa
- 3 tablespoons boiling water
- ½ teaspoon instant coffee granules
- ½ cup powdered sugar
- ½ cup (4 ounces) 1/3-less-fat cream cheese
- 1 ½ cups frozen reduced-calorie whipped topping, thawed
- 8 teaspoons chocolate syrup
- 2 teaspoons cacao nibs
To prepare meringues, cover a baking sheet with parchment paper. Draw 8 (4-inch) circles on paper. Turn paper over secure with masking tape.
Combine egg whites and cream of tartar in a large bowl beat with a mixer at high speed until soft peaks form. Add salt. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 2 tablespoons cocoa, 1/2 teaspoon coffee, and vanilla beat well. Fold in 1/4 cup cacao nibs. Divide batter evenly among 8 circles on prepared baking sheet spread to fill circles using the back of a spoon.
Bake at 300° for 35 minutes. Turn oven off cool meringues in closed oven 1 hour. Carefully remove meringues from paper. Cool completely on a wire rack. (Store in an airtight container for up to a week).
To prepare filling, combine 3 tablespoons cocoa, 3 tablespoons boiling water, and 1/2 teaspoon coffee granules in a small bowl, stirring with a whisk until smooth. Cool. Combine powdered sugar and cream cheese in a medium bowl beat with a mixer until smooth. Add cocoa mixture beat well. Fold in whipped topping. Spoon 1/4 cup filling into center of each meringue drizzle 1 teaspoon chocolate syrup over each filled meringue. Sprinkle 1/4 teaspoon cacao nibs over each serving.
Mocha meringues recipe - Recipes
Adapted from Food Network
Makes about 10 dozen
3 large egg whites
¼ teaspoon cream of tartar
¾ cup of granulated sugar
1 teaspoon vanilla extract
4 tablespoons cocoa powder, sifted
7 ounces semisweet chocolate, chopped
1 tablespoon shortening
½ teaspoon espresso powder
1. Preheat oven to 200F. Line two baking sheets with parchment paper or silicone liners. Set aside. Fit a pastry bag or ziptop bag with an open star tip. Set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until foamy. Add the cream of tartar and continue beating the whites until they hold soft peaks. Add the sugar gradually and continue to beat until the meringue holds very stiff peaks. Beat in vanilla extract. Sift in cocoa powder, beating until combined.
3. Fill bag with 1 to 2 cups of meringue. Pipe small (3/4-inch high) star shapes onto prepared baking sheets. Refill bag as necessary. Bake meringues, rotating halfway through, until crisp but not brown, about 1 hour and 15 minutes to an hour and a half. Let cool completely on wire racks.
4. When meringues are completely cooled, prepare chocolate dip: In a small saucepan, combine chocolate, shortening, and espresso powder. Cook over low heat, stirring constantly until the chocolate is just melted.
5. Dip the bottom of meringues in chocolate. Place on waxed paper and let stand until chocolate is set.
Mocha meringues recipe - Recipes
I love stashing things in my freezer, but I’d hate to clean it out because I don’t really know what’s hiding in there half the time. I know there is a huge bag of blackened over-ripe bananas I keep on hand for cakes and muffins (20 in total, eek!), odds and ends of pastry, around five half-empty bags of berries and a roll or two of cookie dough ready to be sliced up and baked. I also have little plastic bags of egg whites hidden in every corner, because when I make ice-cream, custard or anything that uses a heap of egg yolks, I always save the egg whites and stash them in the freezer for another time. I seem to accumulate the egg whites at a much faster rate than I can use!
To use them up, I usually make simple white or brown sugar meringues and fill them with fresh fruit and softly whipped cream, but today I felt like something different, so a batch of mocha meringues was whipped up. The little meringue puffs are flavoured with coffee and cocoa, then sandwiched together with a smear of melted dark chocolate. Yum!
- ⅓ cup sifted powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon instant espresso coffee powder
- 3 egg whites
- ½ teaspoon vanilla
- ¼ cup granulated sugar
- ⅓ cup semisweet chocolate pieces
- 1 teaspoon shortening
Line a cookie sheet with parchment paper or foil set aside. In a small bowl stir together powdered sugar, cocoa powder, cornstarch, and espresso powder set aside.
In a medium bowl beat egg whites and vanilla with an electric mixer on high speed until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gradually fold in the cocoa mixture.
Transfer the mixture to a pastry bag. Pipe twenty-four 2-inch kisses onto the prepared cookie sheet. (Or drop mixture by rounded teaspoons onto the prepared cookie sheet.) Bake in a 250 degree F oven for 1 hour. Cool on the cookie sheet. Remove from parchment paper.
In a small saucepan combine chocolate and shortening. Cook and stir over low heat until chocolate is melted. Drizzle the melted chocolate over cookies. Makes 24 cookies.
Mocha Meringues with Whiskey Cream, Chocolate Sauce and toasted Hazelnuts
This batter makes a really chewy, marshmallow meringue, which goes perfectly with the whiskey cream. If you aren’t a coffee fan, drop the espresso powder from the recipe and replace it with more cocoa powder.
- Preheat the oven to 150°C/300°F/Gas Mark 2. Line two baking trays with baking parchment.
- Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar. When this is mixed through, sift the cocoa powder and espresso powder over the meringue mix and gently fold in.
- Using a tablespoon, place 3inch/8cm spoonfuls of the meringue mix onto the baking tray and flatten each one gently in the centre with the back of a spoon. Bake for 45 minutes.
- Place the sugar and water in a small saucepan over a medium heat and stir gently to dissolve the sugar. Add the espresso powder, whisk through and bring the mix to a steady simmer for 3 minutes. Remove from the heat, allow to sit for 1-2 minutes, then add the chocolate and whisk through until combined. Sift in the cocoa powder and whisk until smooth.
- For the whiskey cream, whisk the cream into soft peaks. Dissolve the icing sugar with the whiskey in a bowl and then add to the cream, folding to combine. To assemble the meringues, place one on each plate, add a spoonful of whiskey cream on top, drizzle with the chocolate sauce and sprinkle with the toasted hazelnuts.
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For the meringues:
1 tsp of white wine vinegar
10g of good quality cocoa powder
2 tsp of instant espresso powder
60g of chopped toasted hazelnuts
For the dark chocolate sauce:
50g of good quality dark chocolate, finely chopped
1/2 tsp of espresso powder
For the Whiskey cream:
Standing food mixer or electric hand whisk
You May Also
If you have coffee-lovers in your life, this confection is sure to be on their wish-list during the holidays. These light and airy cookies offer a flavorful kick of sweetened espresso in every bite, and will certainly satisfy the fiercest coffee craving. If mocha flavor is what you want, try dipping the cookies in smooth, melted dark chocolate or sandwiching them around a filling of a rich, dark chocolate ganache.
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- dash of salt
- 1 teaspoon espresso powder
- 1/2 teaspoon coffee extract, optional for an extra kick of flavor
- 1/2 cup (99g) superfine or granulated sugar, divided
Preheat the oven to 200°F. Line two baking sheets with parchment paper, or aluminum foil.
In a large bowl, beat together the egg whites, cream of tartar, and salt until foamy.
Add the espresso powder, coffee extract, and 1 tablespoon of the sugar, beating until soft peaks form.
Gradually add the remaining sugar, continuing to beat until the meringue is stiff and glossy.
Perfect your technique
Pipe the meringues onto the pans using a pastry bag and star tip. Alternatively, drop meringues by large teaspoonfuls onto the pans.
Bake the meringues for 1 1/2 to 2 hours, switching the pans (top to bottom, bottom to top) halfway through the bake time. The cookies will feel barely dry on the outside, and will still be soft in the middle.
Turn off the oven and leave the meringues inside to cool and dry completely, 1 to 3 hours — or as long as overnight if the weather is humid.
- 1 1/2 cups superfine sugar
- 2 tablespoons cornstarch
- 6 large egg whites, room temperature
- 1/2 teaspoon salt
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- Espresso Ice Cream
Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a pencil, trace 2 1/2-inch circles, about 1 inch apart, on parchment to create templates turn over parchment. In a small bowl, whisk together sugar and cornstarch.
In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time beat until stiff, glossy peaks form, scraping down bowl halfway through, about 10 minutes. Sift cocoa and espresso powder on top and gently fold into batter in 4 or 5 additions.
Transfer batter to a large piping bag fitted with a 3/4-inch round tip. Pipe in a circular motion, about 1 inch high, onto prepared baking sheets. Bake, rotating sheets halfway through, until meringues are crisp, about 50 minutes. Let cool completely on baking sheets, about 20 minutes.
Scoop ice cream and place on the bottoms of half of the meringues sandwich with remaining meringues. Serve immediately or cover and freeze for up to 5 days.
How to Make Coffee-Flavored Meringue
The key to making this particular mocha meringue recipe is to fold in the cocoa powder and ground coffee. You’ll see in the photos that the specs of coffee grounds show in the finished meringues, and the combination of coffee and chocolate give the meringues a natural but pretty look. If you want to make them even more decadent, you could dip the bottoms of these coffee-flavored meringues in melted chocolate or top them with chocolate sprinkles before baking.