Espresso Chocolate Meringue Cookies
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!
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
Video
Nutrition
Serving: 1sandwich cookie | Calories: 50kcal