Mocha Chocolate Chip Meringues Recipes

MOCHA MERINGUES

Steps:

• Take your eggs out of the fridge and allow them to come to room temperature.
• Make sure you have two oven racks in your oven. Preheat oven to 250°F.
• In a small bowl, mix vanilla and instant coffee.
• In large bowl (or your mixer's bowl) add egg whites, cream of tartar and salt. Beat on medium speed until the eggs are frothy.
• Increase speed slightly and add sugar gradually but steadily.
• Beat mixture until stiff peaks form. This should take about 10 minutes.
• Add vanilla/coffee mixture and mix until combined. Decrease speed to low and add cocoa gradually until just incorporated.
• Using a pastry bag or ziploc bag with a corner cut off, pipe meringue onto two parchment lined cookie sheets. The mounds should be no less than half an inch apart and should each be about an inch across.
• Bake for 30 minutes, then switch the two baking sheets from one rack to the other.
• Bake for another 20 minutes until the meringues are dry. Turn off the oven and leave it slightly open while the meringues crisp for about an hour.

MOCHA MERINGUE SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee., Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.

MOCHA CHOCOLATE CHIP MERINGUES

Steps:

• Separate 2 eggs and set aside the yolks for another use. Allow the whites to come up to room temperature. If needed, set the bowl of egg whites into another bowl of hot water.
• Line two baking sheets with parchment paper and set aside.
• Dissolve 1 teaspoon instant espresso powder into 1 Tablespoon of hot water, stir and set aside.
• In the bowl of an electric mixer, add the egg whites and begin to whip on low speed.
• When the whites are slightly foamy, add the cream of tartar, then continue to beat on low to medium speed until soft peaks form (when the whisk is lifted from the egg whites).
• VERY slowly, add the sugar, a tablespoon at a time, while mixing. Increase mixer speed to medium.
• When the eggs have reached the stiff peak stage (a stiff peak forms when the whisk is lifted from the mixture), slowly add the prepared espresso, the cocoa powder and the vanilla.
• Blend until well combined.
• Preheat oven to 300*F.
• Stop the mixer, and use a spatula to gently fold in the chocolate chips, reserving a few to add on top of the cookies.
• Use a 2 Tablespoon cookie scoop (or work with two spoons) to scoop batter onto the prepared baking sheets. Add a few chocolate chips on top of each cookie.
• Bake both baking sheets of cookies in pre-heated oven at 300*F for 10 minutes, then gently switch the position of the baking sheets (move the bottom sheet to the top) and bake an additional 13 minutes. When the timer goes off, DO NOT open the oven. simply TURN OFF the oven, and leave the cookies undisturbed for at least one hour (up to overnight).
• Gently peel cookies off of parchment, and store in an airtight container.

MOM'S CHOCOLATE CHIP MERINGUES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
• Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
• Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.