Meringues: Mocha, Vanilla Chocolate Chip & Double Chocolate Chip

Meringues: Mocha, Vanilla Chocolate Chip & Double Chocolate ChipI think there’s a  secret to making a meringue cookie a perfectly enjoyable treat.

Of course they must be pretty and taste delicious – that is no secret!

So what is the secret?

Double Chocolate Chip MeringuesDouble Chocolate Chip Meringues

They must, must, be one bite!  Not two, not three — just one, pleasant pop in the mouth.  I’m known to be a bit quirky, so this may just be me. (I’m open to it. ;-).)

Double Chocolate Chip MeringuesIn the case of a crispy meringue, if they’re too big for one easy fit into my mouth, and I have to take a bite into them, they crunch, crumble and somehow bring my mind to fingers on a chalkboard.  However, if they are one, small perfect fit into my mouth, they melt and the wonderful, sweet flavors cover my palate and make me very happy.

Is anyone with me on this?  Or is it simply my own quirky preference?  I really want to know, so please tell me in the comments.

Vanilla Chocolate Chip MeringuesVanilla Chocolate Chip Meringues

Oh, and the Mocha Meringues are made with Dave’s Coffee Syrup.  My friend Aimée gave me a bottle of this deliciousness as a fantastic holiday gift, and I’m loving experimenting with it.  (Don’t be surprised if it turns up in a few more recipes this week.)

Mocha MeringuesMocha Meringues

Meringues: Mocha, Vanilla Chocolate Chip & Double Chocolate Chip
Prep time
Cook time
Total time
Serves: Each recipe makes about 3 dozen cookies
For Mocha Meringues:
  • 3 egg whites
  • ⅓ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 2 tablespoons coffee syrup
  • 2 teaspoons cocoa powder
  • 1 teaspoon finely ground coffee
For Vanilla Chocolate Chip Meringues:
  • 3 egg whites
  • ⅓ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 tablespoon vanilla extract
  • 1-1/4 cup mini chocolate chips
For Double Chocolate Chip Meringues:
  • 3 egg whites
  • ⅓ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 2 tablespoons cocoa powder
  • 1-1/2 cups mini chocolate chips
  1. Preheat the oven to 200 degrees F and line 2 baking sheets with parchment paper.
  2. In a large mixing bowl, combine the egg whites, sugar and cream of tartar. Use a hand or standing mixer with the whisk attachment and beat on medium-high speed until stiff, glossy peaks form. (To test: turn off the mixer, push the whisk into the mixture and then pull it straight up. If a peak forms and stays up without a suggestion of falling, it's ready.)
  3. Using a rubber spatula, gently fold in add-ins. (For the Mocha: the coffee syrup and cocoa powder. For the Vanilla Chocolate Chip: the vanilla and mini chocolate chips. And for the Double Chocolate Chip: the cocoa powder and mini chocolate chips.)
  4. Either drop the meringue mixture onto the prepared baking sheets with teaspoons, or use a 1-inch cookie scoop, spacing the cookies about 1-inch apart.
  5. If you are making the Mocha Meringues, at this point sprinkle them with a touch of the ground coffee.
  6. Bake in the preheated 200 degree F oven until the meringues are dry on the outside and don't have any give when you gently touch them, about 1 hour and 45 minutes.
  7. Let the meringues cool on the baking sheets for at least 20 minutes. (If you try to remove them too soon, they might fall apart and the bottoms could stick -- as they cool the outside and bottom of the cookies will become crisperl.
  8. Very gently, use your hands to lift the cookies off of the baking sheets.
  9. While these are best when eaten as close to the baking time as possible, you can store them at room temperature in an air tight container for a few days. (They might become softer when stored.)
You can also pipe the meringues onto the baking sheets with pretty pastry tips if you'd like, but I'm always happy with a somewhat rustic look.

A little trick . . . it always looks great o add a few chocolate chips on top of the cookies before you bake them -- this is true for any cookie with chocolate chips.

While I'm loving the coffee syrup, if you can't get your hands on any when you want to make the cookies, you can substitute it with 1 tablespoon of instant espresso powder.

These are a fantastic cookie for anyone you know who is gluten-free!

This is not a sponsored post — I always love sharing new ingredients I discover with you.

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  1. says

    Great flavor combinations on these cookies Valentina! My Grandmother baked a cookie called Bisous (Kisses) which I did post about – I adore these sweet, simple little treats. Happy New Year!

  2. Aimee says

    Yay! I’m so glad you like it!

    I prefer a cookie I can bite into, not one that I can pop in my mouth – but I’m with you on being annoying crumbs part. 🙂

    • valentina says

      It’s only a meringue I like in one bite — if it’s a doughy chocolate chip cookie, make it a large! 😉

  3. says

    They look so pretty and perfect bite size. Would love to have a handful with my coffee though 🙂 Looks like one bite won’t be enough!

  4. says

    These look delicious, I’ve never made meringue before but I am going to attempt these for a dinner party I am having in Feb. I don’t like waste so what would you recommend doing with left over egg yolks? 🙂 thanks!

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