Chocolate Espresso Meringue Cookies

1. 1

   Preheat the oven to 300 degrees F (150 degrees C).

2. 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. 3

   Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.

4. 4

   Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.