Best 2 Mocha Meringues Recipes
Mocha meringues are a delightful treat that combines the rich flavors of coffee and chocolate in a light and airy meringue cookie. Whether you are a seasoned baker or a novice in the kitchen, this article aims to guide you in creating the perfect mocha meringues. With a few simple ingredients and a bit of patience, you can impress your friends and family with these elegant and flavorful cookies that offer a perfect balance of sweetness, bitterness, and a hint of nutty flavor.
Let's cook with our recipes!
MOCHA MERINGUES
This is a simple meringue cookie with a mocha taste.
Provided by Madonna
Categories Desserts Cookies Drop Cookie Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, vanilla, cocoa, and coffee powder.
- Drop mixture onto foil lined baking sheet in 12 mounds. They should be about 2 inches apart.
- Bake 40 minutes at 250 degrees F (120 degrees C), or until firm. Turn off oven, and let meringues cool in oven for 1 hour. Do not open oven door while the cookies are cooling.
Nutrition Facts : Calories 21.7 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 9.5 mg, Sugar 4.2 g
PECAN-MOCHA MERINGUES
Steps:
- Preheat oven to 300°F. Line heavy large baking sheet with parchment paper. Press brown sugar and cocoa powder through sieve into small bowl to remove any lumps; whisk to blend. Using electric mixer, beat egg whites, coarse salt, and cream of tartar in medium bowl until very soft peaks begin to form. With mixer running, gradually add sugar, then espresso powder; beat until medium peaks form. Beat in brown sugar mixture by tablespoonfuls. Continue beating until meringue is very stiff and glossy, 2 to 3 minutes. Fold in chopped pecans and chocolate chips, if desired. Drop mixture by rounded tablespoonfuls onto prepared sheet, spacing about 1 inch apart. Place 1 pecan half atop each meringue, pressing very lightly to adhere.
- Bake meringues until dry but still slightly soft when pressed with finger, about 25 minutes. Turn off oven. Cool meringues in oven with door closed until crisp, about 1 1/2 hours. DO AHEAD: Meringues can be made up to 1 day ahead. Store airtight at room temperature.
Tips:
- Use superfine sugar instead of regular granulated sugar, as it dissolves more easily and will give your meringues a smoother texture.
- Make sure your egg whites are at room temperature before you start whipping them, as this will help them whip up more easily.
- Whip the egg whites until they are stiff peaks, which means that they hold their shape when you pull the whisk out of the bowl.
- When you add the sugar to the egg whites, do so gradually, one tablespoon at a time, while continuing to whip the mixture.
- Be careful not to overbeat the meringue, as this can make it tough and grainy.
- Use a piping bag fitted with a star tip to pipe the meringue into even shapes.
- Bake the meringues at a low temperature (200°F) for a longer period of time (1-2 hours), as this will help them to dry out and become crispy.
Conclusion:
Mocha meringues are a delicious and elegant dessert that are perfect for any occasion. They are easy to make and can be customized with different flavors and toppings. With a little practice, you can make perfect meringues every time.
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