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Mocha Chip Meringue Cookies

Mocha Chip Meringue Cookies

crispy outside, soft chocolatey inside, these are the cookies of our dreams. they pair well with your favorite coffee. they like long walks on the beach... oh wait, not a dating profile, but if it were, you would definitely swipe right on these cookies!


  • 3/4 cup sugar 
  • 1 tablespoon cornstarch
  • 3 large egg whites, room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon instant espresso powder
  • 3 tablespoons unsweetened cocoa powder
  • 1 Spicy Maya Chocolate Bar (feel free to add more, you know we don’t like to limit these things.)


  1. Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside.
  2. In a small bowl, whisk together sugar and cornstarch; set aside.
  3. In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy.
  4. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through).
  5. Add espresso powder and cocoa; beat until well blended.
  6. With a rubber spatula, fold in chopped spicy maya chocolate bar.
  7. Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through.
  8. Cool completely on sheets, about 20 minutes.

enjoy! these go great with your favorite latte or cappuccino! 

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