How to Make Chocolate Espresso Meringue Cookies - A Step-by-Step Guide

There's no better way to satisfy your sweet cravings than with a batch of delicious, homemade Chocolate Espresso Meringue Cookies. These little treats are bursting with the rich flavors of chocolate and espresso, and they have the perfect combination of crunchy exterior and gooey interior that will leave you reaching for seconds (and maybe even thirds).

Whether you're a seasoned baker or just starting out, this recipe is sure to impress. Plus, these cookies are gluten-free, making the...

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Ingredients

  • 4 egg whites, at room temperature
  • 1 tablespoon strongly brewed espresso
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • ⅛ cup white sugar
  • 1 tablespoon stevia powder
  • ⅓ cup cacao nibs
  • 1 ½ tablespoons unsweetened cocoa powder
  • 1 tablespoon very finely ground coffee

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 24
  • Yield: 2 dozen

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine egg whites, espresso, vanilla extract, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat until egg whites begin to form soft peaks, about 2 minutes. Slowly mix in sugar and stevia powder. Continue to beat until meringue becomes glossy and stiff peaks form.
  • Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.
  • Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.
  • Nutrition

    22 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 12mg
    • Total Carbohydrate: 3g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 1g
    • Calcium: 1mg
    • Iron: 0mg
    • Potassium: 24mg