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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.
  • Total Time
    Prep: 30 min. Bake: 45 min. + cooling
  • Makes
    8 servings


  • 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 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. 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.
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