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Chocolate Espresso Meringue Cookies
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Decadent and easy cocoa espresso meringue cookies with cacao nibs for a crunchy treat.
Ingredients:
  • 4 egg whites, at room temperature
  • 1 tablespoon strongly brewed espresso
  • 0.25 teaspoon cream of tartar
  • 0.125 cup white sugar
  • 1 tablespoon stevia powder
  • 0.33333334326744 cup cacao nibs
  • 1.5 tablespoons unsweetened cocoa powder
  • 1 tablespoon very finely ground coffee
Instructions:
  • Preheat the oven to a cozy 300 degrees F (150 degrees C).
  • In the bowl of a stand mixer fitted with the whisk attachment, combine egg whites, espresso, vanilla extract, and cream of tartar. Beat until soft peaks form, about 2 minutes. Slowly add sugar and stevia powder while mixing. Keep beating until the meringue is glossy and stiff peaks form.
  • Carefully incorporate cocoa powder, cacao nibs, and coffee grounds into the airy meringue. Spoon dollops of the batter onto a non-greased baking sheet.
  • Bake in the preheated oven for about 30 minutes, or until the tops are golden and crispy.

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