Mocha Meringue Sandwich Cookies

Total Time Prep: 30 min. Bake: 15 min./batch + cooling
Yield about 2 dozen
Contest Winner
Test Kitchen Approved
These crisp, chewy cookies 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

Ingredients

  • 3 large egg whites, room temperature
  • 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

  1. Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl, sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa 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. Transfer meringue to a pastry bag fitted with a #11 round pastry tip. Pipe 1-3/4-in. spirals 1 in. apart onto parchment-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.

Nutrition Facts

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

These crisp, chewy cookies 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
Recipe Creator

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