Mocha Meringue Sandwich Cookies Recipe

Mocha Meringue Sandwich Cookies Recipe
Mocha Meringue Sandwich Cookies Recipe photo by Taste of Home
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Mocha Meringue Sandwich Cookies Recipe

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These crisp, chewy cookies inspired by the famous Concord cake can be made any size you choose. They're also great with a variety of fillings—try making them with fruit preserves. —Marie Valdes, Brandon, FL
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 15 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 15 min./batch + cooling

Ingredients

  • 3 large egg whites
  • 1 teaspoon instant coffee granules
  • 1/2 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 3/4 cup chocolate frosting
  • Additional confectioners' sugar

Directions

Place egg whites in a bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa powder and coffee.
Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1-in. apart onto parchment paper-lined baking sheets.
Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper.
To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar. Yield: about 2 dozen.

Test Kitchen tips
  • When making egg white foams, it is important not to allow any yolk or grease into the mixture. The fat will prevent the egg whites from beating up.
  • Espresso powder can be substituted for instant coffee granules for more coffee flavor. Since the texture is finer than instant coffee, skip the first sift.
  • Cream of tartar is an acid that makes the egg white form more stable. If you don't have it, use 1/2 teaspoon lemon juice or white vinegar.
  • These mocha-flavored treats are delicate, crisp and, like most meringue cookies, a little crumbly when you bite into them.
  • Originally published as Mocha Meringue Sandwich Cookies in Simple & Delicious December/January 2018

    Nutritional Facts

    1 sandwich cookie: 76 calories, 2g fat (1g saturated fat), 0 cholesterol, 25mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 1g protein.

    • 3 large egg whites
    • 1 teaspoon instant coffee granules
    • 1/2 cup confectioners' sugar
    • 1/4 cup baking cocoa
    • 1/4 teaspoon cream of tartar
    • 3/4 cup sugar
    • 3/4 cup chocolate frosting
    • Additional confectioners' sugar
    1. Place egg whites in a bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa powder and coffee.
    2. Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture.
    3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1-in. apart onto parchment paper-lined baking sheets.
    4. Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper.
    5. To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar. Yield: about 2 dozen.

    Test Kitchen tips
  • When making egg white foams, it is important not to allow any yolk or grease into the mixture. The fat will prevent the egg whites from beating up.
  • Espresso powder can be substituted for instant coffee granules for more coffee flavor. Since the texture is finer than instant coffee, skip the first sift.
  • Cream of tartar is an acid that makes the egg white form more stable. If you don't have it, use 1/2 teaspoon lemon juice or white vinegar.
  • These mocha-flavored treats are delicate, crisp and, like most meringue cookies, a little crumbly when you bite into them.
  • Originally published as Mocha Meringue Sandwich Cookies in Simple & Delicious December/January 2018

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