Recipe By Anonymous
Published Apr 3rd
Mocha Meringues
Prep - Cook - Additional - Ready In -
Servings 1 dozen Calories 21.7

This is a simple meringue cookie with a mocha taste.

Recipe Ingredients

  • 1 egg white
  • ⅓ teaspoon cream of tartar
  • 2 tablespoons white sugar
  • ¼ teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon instant coffee granules

Cooking Directions

  1. 1 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.
  2. 2 Drop mixture onto foil lined baking sheet in 12 mounds. They should be about 2 inches apart.
  3. 3 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
  • Carbohydrate 4.8 g
  • Fat 0.1 g
  • Fiber 0.3 g
  • Protein 0.8 g
  • Saturated Fat 0.1 g
  • Sodium 9.5 mg
  • Sugar 4.2 g


  1. I needed a bunch of these so I doubled the recipe. I used 1 1/2 cups sugar because what was put in the recipe was not enough. Other that I changed nothing else. Really good cookie!!!!! Thank you!!!!
  2. The taste was good but I did not care for the texture.
  3. This was a fabulous treat! I used Instant Jamaican Coffee as opposed to regular and I piped (for added height) the cookies onto my pan before I tossed them in the oven and they had a fabulous texture when they finished. Crispy on the outside & tender and chewy on the inside. They melted in - Read more ...
  4. Um this didn't turn out at ALL like a meringue...but it still tasted fine. I'm not sure what went wrong I followed the directions exactly and I mixed the ingredients for an hour (45 minutes by hand 15 with an automatic mixer) but stiff peaks NEVER formed. So as a result the meringues were flat - Read more ...
  5. what's wrong with these? they sounded so promising i think the amount of sugar is off now that i look at other meringue recipes. sugar helps stiffen the egg whites and give them that shiny look. maybe they would have held their shape better
  6. Tasted good even though they came out flat. I've made meringues many times with other recipes and haven't had them flop before. Oh well they made good mocha thin crisps!
  7. This is my first meringue cookie so I am not sure how it is supposed to taste. I doubled the recipe used 1 T. of the cocoa and instead used 1 T. instant cappacino mix toffee flavor. Also I didn't use any sugar but four packets of artificial sweetener instead. The cookies were flat airy - Read more ...
  8. Yummy yummy yummy!!! The perfect guilt free treat.