Table of Contents
  1. More Dessert Recipes
  2. Watch how to make these espresso chocolate meringue cookies.
  3. Have I Convinced You to Make This Recipe?
  4. Espresso Chocolate Meringue Cookies Recipe

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Meringue is intriguing. It is super simple and fast, yet so many people seem scared to use it! Meringue always has the basics of egg whites whipped into submission with sugar. Thankfully, you can make variations that change the flavor and add so much interest, like chocolate and espresso. These cookies are light, simple, and perfect for a mid-afternoon snack or tea and coffee with company.

Watch these disappear not only to your company but also into your own mouth!

More Dessert Recipes

Watch how to make these espresso chocolate meringue cookies.

YouTube video

Have I Convinced You to Make This Recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White cake plate filled with espresso chocolate meringue cookies with chocolate flecks all over in front of black background.

Espresso Chocolate Meringue Cookies

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These light and airy espresso chocolate meringue cookies are the perfect treat to bake! With simple ingredients, they're truly customizable but look like they took a lot of work to make!
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 46 sandwich cookies (about)

Ingredients

  • ¾ cup superfine sugar
  • 1 tbsp cornstarch
  • 3 large egg whites room temperature
  • ¼ tsp cream of tartar
  • 1 tsp espresso powder
  • 4 tbsp Dutch-process cocoa powder
  • 1 cup Nutella spread

Instructions
 

  • Whisk together superfine sugar and cornstarch in a small bowl to combine.
    ¾ cup superfine sugar, 1 tbsp cornstarch
  • In the bowl of an electric mixer, whip egg whites on medium-low with cream of tartar until light and frothy.
    3 large egg whites, ¼ tsp cream of tartar
  • Slowly add sugar and cornstarch mixture to egg whites with mixer running, one tablespoon at a time. Increase the mixer to medium-high until stiff peaks and the whites become shiny and glossy in texture.
  • Add espresso powder and cocoa and mix to incorporate. You may need to fold a few times by hand to ensure the cocoa is fully mixed in.
    1 tsp espresso powder, 4 tbsp Dutch-process cocoa powder
  • Pipe or dollop with spoons onto parchment-lined baking sheets, making sure to create small and flat cookies. Large puffy cookies will bake more hollow and be hard to eat. Top with shaved chocolate (optional).
  • Bake in a preheated 300°F oven for 30-60 minutes, depending on the size and shape of the cookies.
  • Once dry to the touch, pull out of the oven and let cool on baking sheets for 20 minutes.
  • Spread Nutella on the back of one cookie and sandwich with another.
    1 cup Nutella spread

Nutrition

Serving: 1sandwich cookieCalories: 50kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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2 Comments

    1. I don’t think there are any substitutes for espresso powder, it is found in the ethnic section at any grocery store. Instant coffee is a very different consistency and flavor than an espresso powder.