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Mocha Meringue Cups

 Mocha Meringue Cups
No one can resist a rich mocha filling sitting on top of a crisp, chewy meringue cup. My clan expects me to make these treats for many special occasions throughout the year.
8 ServingsPrep: 30 min. Bake: 45 min. + cooling


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • Dash salt
  • 1 cup sugar
  • 2 cups milk chocolate chips
  • 1 cup heavy whipping cream
  • 1 teaspoon instant coffee granules
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Add the cream of tartar and salt; beat on medium speed
  • until soft peaks form. Gradually beat in sugar, 1 tablespoon at a
  • time, on high until stiff glossy peaks form and sugar is dissolved.
  • Spoon meringue into eight mounds on parchment-lined baking sheets.
  • Shape into 3-in. cups with the back of a spoon. Bake at 275° for
  • 45-50 minutes. Turn oven off; leave meringues in oven for 1 hour.
  • Remove from the oven and cool on baking sheets. When completely
  • cooled, remove meringues from the paper and store in an airtight
  • container at room temperature.
  • For filling, in a microwave-safe-bowl, melt the chocolate chips with
  • cream and coffee granules; stir until smooth. Stir in vanilla.

2 of 2

Mocha Meringue Cups (continued)

Directions (continued)

  • Transfer to a small bowl; refrigerate until chilled.
  • Beat until stiff peaks form. Immediately spoon into a pastry bag or
  • plastic bag with a #20 star tip. Pipe filling into meringue cups.
  • Refrigerate until serving. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 423 calories, 24 g fat (15 g saturated fat), 50 mg cholesterol, 85 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.