Mocha Meringue Sandwich Cookies Recipes

MOCHA MERINGUES

Steps:

• Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, vanilla, cocoa, and coffee powder.
• Drop mixture onto foil lined baking sheet in 12 mounds. They should be about 2 inches apart.
• Bake 40 minutes at 250 degrees F (120 degrees C), or until firm. Turn off oven, and let meringues cool in oven for 1 hour. Do not open oven door while the cookies are cooling.

MOCHA-CHIP MERINGUES

Steps:

• Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
• In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. 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). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
• Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.

MOCHA MERINGUE SANDWICH COOKIES

Steps:

• 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., 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., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., 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.

PEPPERMINT MOCHA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
• Whisk flour, cocoa, espresso, and salt together in a bowl.
• Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined.
• Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart.
• Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.

MOCHA CHOCOLATE CHIP MERINGUES

Steps:

• Separate 2 eggs and set aside the yolks for another use. Allow the whites to come up to room temperature. If needed, set the bowl of egg whites into another bowl of hot water.
• Line two baking sheets with parchment paper and set aside.
• Dissolve 1 teaspoon instant espresso powder into 1 Tablespoon of hot water, stir and set aside.
• In the bowl of an electric mixer, add the egg whites and begin to whip on low speed.
• When the whites are slightly foamy, add the cream of tartar, then continue to beat on low to medium speed until soft peaks form (when the whisk is lifted from the egg whites).
• VERY slowly, add the sugar, a tablespoon at a time, while mixing. Increase mixer speed to medium.
• When the eggs have reached the stiff peak stage (a stiff peak forms when the whisk is lifted from the mixture), slowly add the prepared espresso, the cocoa powder and the vanilla.
• Blend until well combined.
• Preheat oven to 300*F.
• Stop the mixer, and use a spatula to gently fold in the chocolate chips, reserving a few to add on top of the cookies.
• Use a 2 Tablespoon cookie scoop (or work with two spoons) to scoop batter onto the prepared baking sheets. Add a few chocolate chips on top of each cookie.
• Bake both baking sheets of cookies in pre-heated oven at 300*F for 10 minutes, then gently switch the position of the baking sheets (move the bottom sheet to the top) and bake an additional 13 minutes. When the timer goes off, DO NOT open the oven. simply TURN OFF the oven, and leave the cookies undisturbed for at least one hour (up to overnight).
• Gently peel cookies off of parchment, and store in an airtight container.

MOCHA BROWNIE MERINGUE COOKIES

Steps:

• Heat oven to 350°F.
• Beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Beat in coffee. Gradually add sugar, beating constantly until stiff peaks form.
• Add cocoa powder; mix well. Fold in chopped chocolate.
• 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.
• Bake, 1 baking sheet at a time, 18 to 20 min. or until tops are firm. Cool completely before removing cookies from baking sheet.

MOCHA MERINGUE BARK

Steps:

• Preheat the oven to 250 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
• Put 1/4 cup blanched almonds and 1 teaspoon sugar into a food processor and pulse until it resembles cornmeal; reserve. Finely chop the remaining almonds.
• In a stand mixer with the whisk attachment, beat egg whites and salt until very soft peaks have formed. In a small bowl, stir together the remaining 1/4 cup sugar and espresso powder. With the mixer running on low, slowly add in the sugar and the espresso powder, 1 tablespoon at a time, whipping just to the stiff peak stage, (do not overbeat). Gently fold in the reserved almond flour.
• With a large offset spatula, spread the meringue batter on the lined baking sheet in an even layer, about 1/2-inch thick. Sprinkle the finely chopped almonds and chocolate chips evenly over the surface of the meringue and bake for 1 hour. Turn the oven off, leaving the meringue in the oven to dry out further and cool for an additional 1 hour.
• Note: If meringue gets chewy, put it back into a 200 degree F oven for about 30 minutes, turn off the oven and let dry inside the oven while it cools.
• To serve, break the meringue into pieces. Leftover meringues can be stored in an airtight container at room temperature in a dry cool place for up to 3 days.

CLEMENTINE MOCHA MERINGUE SANDWICH COOKIES

Steps:

• Preheat the oven to 250°F. And line 2 baking pans with a silicone baking mat of the same size or parchment paper.
• Place egg whites into the bowl of a stand mixer fitted with the whisk attachment. Or use a hand-held beater. Whisk on medium speed, until egg whites begin to foam.
• Add half the super in 1 tbsp increments while the machine continues to whisk until soft peaks form. Add in the remaining sugar in 1 tbsp increments, then increase the mixing speed to high, and whisk until stiff peaks form. Approx. 3-4 minutes.
• Using a spatula, fold in ground almonds and powdered sugar until just combined. DO NOT over fold or the batter will deflate.
• Spoon the meringue mixture into a large piping bag with a ½ inch round nozzle and pipe 14 (2 x 1 ¼ inch) ovals on each pan (28 cookies total) leaving a ½ inch space in-between each cookie.
• Decorate each cookie with flaked almonds then dust liberally with icing sugar.
• Leave to sit for 2-3 minutes, then dust with powder sugar again and bake for 40 mins until crisp. Turn off the oven and let the cookies cool for at least 20 minutes inside with the oven door propped oven.
• (OPTIONAL) - if using gelatine, bloom by sprinkling the gelatine into a bowl of 3 tbsp of cold water. Let it rest for 2 minutes before heating in the microwave for 30 seconds until dissolved. Let it cool to room temperature.
• In a clean medium sized bowl, add the whipped cream, cocoa powder and vanilla extract. Whisk on high speed until soft peaks form before adding gelatine if using. Continue to beat until stiff peaks form. Approx. 5 minutes. Fold in the clementine zest until evenly distributed. Chill covered in the fridge until ready to use.
• Gently peel the baked meringue cookies from the pans (when fully cooked, they should not tear) and match them up into pairs.
• Spoon the chantilly cream into a large piping bag fitted with a ½ open star tip.
• Pipe a swirl of cream onto half of the meringue cookie. Top with sliced clementines then sandwich with another meringue cookie and pipe a swirl of cream along the top of each sandwiched pair to finish. Serve immediately.