Double-Chocolate Mocha Meringues
- Yield: 40 (1-inch) pieces
- Prep: 10 mins
- Cook: 40 mins
Ingredients
- 3-- egg whites
- 1/4teaspoon cream of tartar
- 1/4teaspoon salt
- 1cup sugar
- 3tablespoons unsweetened cocoa
- 1tablespoon instant espresso powder
- 3tablespoons semisweet chocolate minichips
Instructions
- Preheat oven to 300F. Line a baking sheet with parchment paper.
- Beat egg whites, cream of tartar and salt with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa and espresso powder over egg white mixture; fold in. Fold in minichips.
- Drop batter by level tablespoonfuls onto prepared pan; alternately fill a disposable pastry bag with batter and pipe a small amount (about 1 tablespoon of batter for each meringue) onto pan. Bake 40 minutes, or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.
Nutritional Info *per serving
- Calories 25
- Glycemic Load 3
- Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 20mg
- Potassium 15mg
- Carbohydrate 6g
- Fiber 0g
- Sugars 6g
- Protein 0g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 0%
- Iron 0%