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Mocha Brownie Meringue Cookies
Mocha Brownie Meringue Cookies

Mocha Brownie Meringue Cookies

55 Min(s)
15 Min(s) Prep
40 Min(s) Cook
Use instant coffee in this recipe for Mocha Brownie Meringue Cookies to help you get that mocha flavor! Dust these brownie meringue cookies with cocoa powder before serving for a pretty presentation.
What You Need
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18 servings
Original recipe yields 18 servings
4 egg whites
1/2 tsp. cream of tartar
1 cup sugar
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Let's Make It
1
Heat oven to 350°F.
2
Beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Beat in coffee. Gradually add sugar, beating constantly until stiff peaks form.
3
Add cocoa powder; mix well. Fold in chopped chocolate.
4
Drop half the egg white mixture evenly into 9 mounds on each of 2 parchment-covered baking sheets, using about 1/4 cup egg white mixture for each mound.
5
Bake, 1 baking sheet at a time, 18 to 20 min. or until tops are firm. Cool completely before removing cookies from baking sheet.
Kitchen Tips
Tip 1
Food Facts
These easy-to-make meringue cookies bake in just 18 min. - much shorter than the 2-hour baking time required for most traditional meringues. The texture of these tasty meringue cookies is a mash up with the chewy brownie centers presenting the perfect contrast to the crisp outsides.
Tip 2
How to Fold
Use a folding technique to incorporate light airy ingredients, such as thawed COOL WHIP Whipped Topping, beaten egg whites or whipped cream, into heavier mixtures, such as thickened JELL-O Pudding or prepared cake batter.  Start by stirring a small amount of the lighter mixture into the heavier mixture to thin it slightly. Then, blend the remaining two mixtures by using a rubber spatula to gently cut down vertically into both mixtures, then scraping the spatula across the bottom of the bowl and up the side to fully incorporate the two mixtures, rotating the bowl as you go.
Tip 3
Incorporer
Use a folding technique to incorporate light airy ingredients, such as thawed COOL WHIP Whipped Topping, beaten egg whites or whipped cream, into heavier mixtures, such as thickened JELL-O Pudding or prepared cake batter.  Start by stirring a small amount of the lighter mixture into the heavier mixture to thin it slightly. Then, blend the remaining two mixtures by using a rubber spatula to gently cut down vertically into both mixtures, then scraping the spatula across the bottom of the bowl and up the side to fully incorporate the two mixtures, rotating the bowl as you go.
Tip 4
Special Extra
Dust with cocoa powder before serving.
Nutrition
Calories
80.00
Calories From Fat
0
% Daily Value*
Total Fat 2.50g
Saturated Fat 1.50g
Trans Fat 0.00g
Cholesterol 0.00mg
Sodium 15.00mg
Total Carbohydrates 16.00g
Dietary Fibers less than 1g
Sugars 14.00g
Protein 1.00g
Vitamin A
0.00%
Vitamin C
0.00%
Calcium
0.00%
Iron
6.00%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
18 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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