I love making meringues. But, this recipe really tried my patience. After FIVE, yes, five rounds of making these, I decided that the chocolate element flattens them out while cooking unlike traditional meringues. So, because the taste was there and I couldn’t beat science, I decided to call these mocha meringue “cookies” and be done with it!
Mocha Meringue Cookies
- 2 large egg whites, room temperature
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla
- pinch of arrowroot (optional)
- 1/2 teaspoon instant coffee
- 1 teaspoon hot water
- 3 ounces dark chocolate
- 1 tablespoon ghee, coconut butter, or organic butter
- Preheat oven to 225 degrees F.
- Whisk egg whites, maple syrup, vanilla, and arrowroot until stiff peaks form. Set aside.
- Prepare a piping bag with a wide tip (or just cut a corner out of a gallon plastic bag). Line a cookie sheet with parchment paper.
- In a double boiler (if you don’t have one, put a metal bowl atop a saucepan), place the coffee crystals and water. Stir to dissolve. Add chocolate and ghee. Heat over medium heat until smooth. Drizzle half of the chocolate over the egg whites. Do not mix. Scoop this top layer into your piping bag. Drizzle remaining chocolate over remaining egg whites. Scoop this into your piping bag. Pipe little mountains onto your baking sheet. You don’t want to stir the chocolate so that you can have those pretty steaks in your meringues.
- Bake for approximately 90 minutes.
- Remove from oven and let cool for at least 30 minutes. Let cool completely before storing them in an airtight container (if they last that long).