Mochaccino meringues

Yield: 60 Servings

Measure Ingredient
4 \N Egg whites (or 6 t. powdered \"Just Whites\" plus 1/2 c. warm water - it works!)
¼ teaspoon Cream of tartar (not all recipes use it, if you don't have it)
½ cup Sugar (other recipes use up to 1 cup or more .. even 1/2 c. is very sweet to my taste and I like sweet)
2 teaspoons Espresso powder (can use instant coffee, I'm sure)
2 teaspoons Cocoa (I sprinkle it in over a small sieve to avoid lumps)
1 teaspoon Vanilla extract
2 tablespoons Chocolate chips, chopped in the food processor or blender - use less to spread throughout the cookies - or you can use mini-chips, but I never have those around)

OPTIONAL

Preheat oven to 250F. Prepare 2 cookie sheets with parchment paper, brown paper bag or foil (I use parchment but see the other suggestions often).

Whip room temperature egg whites with cream of tartar until foamy. Add sugar and whip at higher speed to stiff peaks. Fold in (by hand) espresso powder, sifted cocoa (and chips, if using). Drop with a spoon, ice cream scoop or pipe (I've been playing with piping from an everyday gallon plastic storage bag - snip a tiny bit off the corner) onto the baking sheet in whatever size you want (I like very small, about the size of a quarter to a half dollar to pop some flavor and crunch in my mouth when I have that urge). Bake for 60 minutes (stagger sheets and exchange oven racks half-way through), then turn off oven and leave them in for 2-8 hours. (The oven temperature varies in recipes from 250 - 300 degrees .. I've had some seem "burnt," especially with cocoa in them, so I keep it low and move the sheets). Time varies, too .. some say as little as bake 25 minutes and leave in for 25, then cool on rack, others bake 40 minutes, etc. ... just experiment for your preference, if you like the concept of meringues at all. The above is my preference.) Makes about 60 small cookies. Store in airtight tin. These don't last long... they go soggy within a few days, in my experience.

Posted to Digest eat-lf.v097.n050 by music_class@... (Katja) on Feb 22, 1997.

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