Cocoa Espresso Meringues



  • 3 Egg whites, room temperature
  • 1/2 tsp Salt
  • 1 1/2 tsp instant espresso powder OR 1/2 tsp Coffee extract
  • 1 tsp Cocoa powder
  • 3/4 cup Sugar


  1. Preheat oven to 275°
  2. Line baking sheet with parchment paper
  3. In a medium mixing bowl, beat egg whites on medium speed until frothy
  4. Add salt, beat for another minute
  5. Add espresso powder OR coffee extract
  6. Once combined, slowly add sugar
  7. Increase speed to high, beat until glossy and stiff
  8. Place mixture into a pastry bag with desired tip attatchment
  9. Pipe the meringue in circles of desired size unto baking sheet
  10. Sift cocoa powder over meringues
  11. Bake for 1 hour
  12. Turn pan, the bake for 1 additional hour
  13. Let cool for about an hour, then serve


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