Double-Chocolate Mocha Meringues

Mark Boughton/styling: Teresa Blackburn
  • Yield: 40 (1-inch) pieces
  • Prep: 10 mins
  • Cook: 40 mins


3-- egg whites
1/4teaspoon cream of tartar
1/4teaspoon salt
1cup sugar
3tablespoons unsweetened cocoa
1tablespoon instant espresso powder
3tablespoons semisweet chocolate minichips


  1. Preheat oven to 300F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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%