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Mocha Brownie Meringue Cookies
Mocha Brownie Meringue Cookies

Mocha Brownie Meringue Cookies

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Cook Minutes 55 Min
Prep : 15 Min Cook: 40 Min
Instant coffee is used to add the coffee flavour to this recipe for Mocha Brownie Meringue Cookies. Then, cocoa powder teams up with the chopped semi-sweet chocolate to add the perfect amount of chocolate flavour to these easy-to-make brownie meringue cookies.
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18 Servings
Original recipe yields 18 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 egg whites
1/2 tsp. cream of tartar
1 Tbsp. Maxwell House Instant Coffee Original Roast granules
1 cup sugar
1/4 cup unsweetened cocoa powder
1 pkg. (225 g.) Baker's Semi-Sweet Chocolate, chopped
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Step 1
Heat oven to 350°F.
Step 2
Beat egg whites and cream of tartar in large bowl with mixer fitted with whisk attachment on high speed until soft peaks form. Beat in coffee granules. Gradually add sugar, beating constantly until stiff peaks form.
Step 3
Add cocoa powder; mix well. Fold in chopped chocolate.
Step 4
Drop half the egg white mixture evenly into 9 mounds on each of 2 parchment-covered baking sheets, using about 1/4 cup egg white mixture for each mound.
Step 5
Bake, 1 baking sheet at a time, 18 to 20 min. or until tops of cookies are firm. Cool completely before removing cookies from baking sheet.
Kraft Kitchen Tips!
Food Facts
These easy-to-make meringue cookies bake in just 20 min. - much shorter than the 2-hour baking time required for most traditional meringues. The texture of these tasty meringue cookies is a mash up with the chewy brownie centres presenting the perfect contrast to the crisp outsides.
Special Extra
Dust with additional cocoa powder before serving.
How to Fold
Use a folding technique to incorporate light airy ingredients, such as thawed Cool Whip Whipped Topping, beaten egg whites or whipped cream, into heavier mixtures, such as thickened Jell-O Pudding or prepared cake batter. Start by stirring a small amount of the lighter mixture into the heavier mixture to thin it slightly. Then, blend the remaining two mixtures by using a rubber spatula to gently cut down vertically into both mixtures, then scraping the spatula across the bottom of the bowl and up the side to fully incorporate the two mixtures, rotating the bowl as you go.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 3 g
15 %
Cholesterol 40 mg
Sodium 15 mg
1 %
Carbohydrate 20 g
Fibre 1 g
Sugars 17 g
Protein 2 g
Vitamin A
2 %
Vitamin C
0 %
0 %
8 %
18 servings, 1 cookie each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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