Mocha Meringue Cookies Recipe

Prepare equipment and ingredients

Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper. Fit a piping bag with a 1/2-inch round tip (or use a zip-top bag with a corner snipped). Make sure mixing bowl and beaters are completely clean and dry; any grease will prevent egg whites from whipping properly.

Bloom espresso

In a small bowl, combine the instant espresso powder with 1 teaspoon of hot water to dissolve and form a concentrated slurry. Set aside to cool slightly.

Whip egg whites

Place the 4 large egg whites in the clean mixing bowl. Begin beating on medium speed until foamy, about 1–2 minutes. Add the cream of tartar and a pinch of sea salt, then continue beating until soft peaks form.

Add sugar gradually

With the mixer running on medium-high, add the granulated sugar slowly, about 1 tablespoon at a time, allowing sugar to incorporate. This should take about 4–6 minutes. After all sugar has been added, continue beating until stiff, glossy peaks form and the mixture feels smooth when rubbed between your fingers (no grittiness).

Fold flavorings

Reduce mixer to low for a few seconds, then remove bowl. Gently fold in the dissolved espresso slurry, vanilla extract, and powdered sugar with a rubber spatula until evenly distributed. Be careful not to deflate the meringue—use large, gentle folds.

Pipe meringues

Transfer meringue to the prepared piping bag. Pipe small rounds about 1 to 1 1/2 inches (2.5–4 cm) in diameter, spacing them about 1 inch apart. If desired, use the back of a small spoon to slightly swirl or create a peak. Tap the baking sheets firmly on the counter once to release any air bubbles.

Bake low and slow

Bake in the preheated 200°F oven for 60–75 minutes, until meringues are dry to the touch and lift easily from the parchment. They should not brown. For crispier meringues, turn the oven off and leave the meringues inside for an additional 30–60 minutes with the door closed to cool slowly.

Cool

Remove the meringues to a wire rack and let cool completely. Once cool, they should be crisp outside and slightly airy inside.

Chop the 3 oz chocolate finely and place in a small microwave-safe bowl. Microwave on 50% power in 20-second bursts, stirring between each, until almost melted. Stir in 1 teaspoon of neutral oil until smooth and glossy. Use a spoon or a small piping bag to drizzle chocolate over cooled meringues. Let chocolate set at room temperature, about 15–30 minutes. Store finished cookies in an airtight container at room temperature for up to 5 days.