This mocha meringue recipe is light and lovely.
It is a recipe from the wonderful Gooseberry Patch cookbook, Christmas Cookie Jar Cookbook
It’s a cookbook that is just chock a block full of wonderful recipes for sweet treats that work perfectly all year round, not just during the holidays.
Meringues are a melt in your mouth treat.
They are basically just egg whites whipped up until they form still peaks, with some tasty additions for flavor.
Meringues are perfect for tea time or as part of a platter of desserts and squares.
Mocha Meringue Recipe
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 3 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 3 tablespoons baking cocoa
- 1/2 cup semi-sweet chocolate chips, mini
- Stir together the vanilla and coffee granules. With an electric mixer on medium speed, beat together the egg whites and cream of tartar until frothy. Increase the speed to medium-high, add the sugar one tablespoon at a time, and beat until stiff peaks form, about 5 minutes.
- Sprinkle the cocoa over the egg mixture. Fold in the cocoa with a wooden spoon until blended. Stir in the vanilla mixture and chocolate chips. Drop by heaping tablespoons onto parchment paper lined baking sheets.
- Bake at 250°F for 1 hour without opening the oven door. Turn the oven off and tilt the door open. Leave the cookies in the oven for 30 minutes. Remove from the oven and carefully lift the cookies off with a thin metal spatula.
- Makes 3 dozen.
Each of these light and airy cookies is fairly low carb, so I have marked them as one of our Diabetic recipes. As always though, go with what works best with your own body.
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