Chocolate Espresso Meringue Cookies
Crunchy, chocolaty, and totally guilt-free drop cookies that look decadent but are super easy to make! Stevia sugar substitute makes these cookies nearly sugar free, and egg whites make them low fat as well. Put them in the refrigerator or freezer to make them last up to several weeks.
- Serves: 2 persons
- 4egg whites, at room temperature
- 1tablespoon strongly brewed espresso
- ½teaspoon vanilla extract
- ¼teaspoon cream of tartar
- ⅛cup white sugar
- 1tablespoon stevia powder
- ⅓cup cacao nibs
- 1½ tablespoons unsweetened cocoa powder
- 1tablespoon very finely ground coffee
Step 1Preheat the oven to 300 degrees F (150 degrees C).
Step 2Combine 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.
Step 3Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.
Step 4Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.