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Mocha Meringue Sandwich Cookies

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Total Time
Prep: 30 min. Bake: 15 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Marie Valdes, Pinellas Park, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 09, 2024

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


Test Kitchen tips
  • When making egg white foams, it is important not to allow any yolk or grease into the mixture. The fat will prevent the egg whites from beating up.
  • Espresso powder can be substituted for instant coffee granules for more coffee flavor. Since the texture is finer than instant coffee, skip the first sift.
  • Cream of tartar is an acid that makes the egg white form more stable. If you don't have it, use 1/2 teaspoon lemon juice or white vinegar.
  • These mocha-flavored treats are delicate, crisp and, like most meringue cookies, a little crumbly when you bite into them.
    • Test Kitchen Approved

    Mocha Meringue Sandwich Cookies

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    Yield: about 2 dozen
    Prep: 30 min
    Cook: 15 min
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    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
    Text Ingredients

    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.
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