Meringues: Mocha, Vanilla Chocolate Chip & Double Chocolate Chip
Each recipe makes about 3 dozen cookies
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
For Mocha Meringues:
cream of tartar
finely ground coffee
For Vanilla Chocolate Chip Meringues:
For Double Chocolate Chip Meringues:
Preheat the oven to 200 degrees F and line 2 baking sheets with parchment paper.
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.)
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.)
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.
If you are making the Mocha Meringues, at this point sprinkle them with a touch of the ground coffee.
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.
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.
Very gently, use your hands to lift the cookies off of the baking sheets.
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!