Mocha meringue chocolate chip cookies

These cookies are so good…and they were worth persisting. I tried and failed 5 or 6 times…and then they worked. And now I want to try mint chocolate chip meringues…

_MG_59041 teaspoon vanilla extract
1 teaspoon instant coffee granules
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup + 2 tbsp. sugar
2 tablespoons unsweetened cocoa powder
1/2 cup mini chocolate chips

Line 2 large baking sheets with parchment paper or silpat. Stir together vanilla and instant coffee in a small bowl. Set aside.
Beat egg whites and cream of tartar in large bowl on medium speed until frothy. Increase speed to medium-high; add sugar, 1 tablespoon at a time, and beat until stiff, glossy peaks form and whites have tripled in volume, about 5 minutes. Sift cocoa powder over beaten egg- white mixture. Carefully fold in cocoa powder until evenly distributed. Fold in vanilla-coffee mixture and mini chocolate chips.
Heat oven to 200 degrees F. Transfer egg-white mixture to a large resealable plastic bag. Snip off a corner and pipe meringue by heaping tablespoonfuls onto prepared baking sheets. Bake at 200 degrees F for 2 hours, switching the two cookie sheets at half time.
Turn off oven, let meringues stand in oven for 1-2 hours.
Remove meringues from oven. With thin metal spatula, carefully lift cookies off baking sheets.

Recipe adapted from


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