Mocha Meringue – a delicious recipe with egg whites, espresso powder, cream of tartar, sugar, frozen yogurt, Cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 250F.
2
Line 2 cookie sheets with parchment paper.
3
Trace six 3-inch circles on each paper.
4
Using electric mixer, beat first 3 ingredients to soft peaks.
5
Gradually add sugar and beat to stiff glossy peaks.
6
Transfer whites to pastry bag fitted with 1/4-inch plain tip.
7
Beginning in the center of each circle, pipe concentric circles to fill traced circle.
8
Bake until meringues are dry, about 2 hours.
9
(Can be prepared 2 days ahead.
10
Store in oven.)
11
Gently spread 1/4 cup yogurt evenly on 6 meringues.
12
Top with remaining meringues.
13
Freeze until firm.
14
Place cocoa and espresso in sieve.
15
Lightly sprinkle over tops of meringue and serve immediately.
305
kcal
Calories
13
g
Fat
41
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large egg whites, 1 teaspoon (generous) instant espresso powder, 1/8 teaspoon cream of tartar, 1/2 cup sugar, and more.
Yes, Mocha Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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