Chocolate Espresso Meringue Cookies
Description
These crunchy meringue cookies made with cocoa, brewed espresso, and cacao nibs look decadent but are super easy to make!
Ingredients
•
4 egg whites, at room temperature
•
1 tablespoon strongly brewed espresso
•
1/2 teaspoon vanilla extract
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1/4 teaspoon cream of tartar
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1/8 cup white sugar
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1 tablespoon stevia powder
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1/3 cup cacao nibs
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1 1/2 tablespoons unsweetened cocoa powder
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1 tablespoon very finely ground coffee
Directions
1
Preheat the oven to 300 degrees F (150 degrees C).
2
Combine egg whites, espresso, vanilla extract, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat until egg whites begin to form soft peaks, about 2 minutes. Slowly mix in sugar and stevia powder. Continue to beat until meringue becomes glossy and stiff peaks form.
3
Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.
4
Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.