Best Mocha Brownie Meringue Cookies Recipes

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MOCHA BROWNIE MERINGUE COOKIES



Mocha Brownie Meringue Cookies image

Use instant coffee in this recipe for Mocha Brownie Meringue Cookies to help you get that mocha flavor! Dust these brownie meringue cookies with cocoa powder before serving for a pretty presentation.

Provided by My Food and Family

Categories     Summer 2019

Time 55m

Yield 18 servings

Number Of Ingredients 6

4 egg whites
1/2 tsp. cream of tartar
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 cup sugar
1/4 cup BAKER'S 100% Pure Cocoa Powder
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

Steps:

  • Heat oven to 350°F.
  • Beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Beat in coffee. Gradually add sugar, beating constantly until stiff peaks form.
  • Add cocoa powder; mix well. Fold in chopped chocolate.
  • Drop half the egg white mixture evenly into 9 mounds on each of 2 parchment-covered baking sheets, using about 1/4 cup egg white mixture for each mound.
  • Bake, 1 baking sheet at a time, 18 to 20 min. or until tops are firm. Cool completely before removing cookies from baking sheet.

Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 1 g

MOCHA BROWNIE MERINGUE COOKIES



Mocha Brownie Meringue Cookies image

Use instant coffee in this recipe for Mocha Brownie Meringue Cookies to help you get that mocha flavor! Dust these brownie meringue cookies with cocoa powder before serving for a pretty presentation.

Provided by @MakeItYours

Number Of Ingredients 6

4 egg whites
1/2 tsp. cream of tartar
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 cup sugar
1/4 cup BAKER'S 100% Pure Cocoa Powder
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

Steps:

  • Heat oven to 350°F.
  • Beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Beat in coffee. Gradually add sugar, beating constantly until stiff peaks form.
  • Add cocoa powder; mix well. Fold in chopped chocolate.
  • Drop half the egg white mixture evenly into 9 mounds on each of 2 parchment-covered baking sheets, using about 1/4 cup egg white mixture for each mound.
  • Bake, 1 baking sheet at a time, 18 to 20 min. or until tops are firm. Cool completely before removing cookies from baking sheet.

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