I like to try a few new cookie recipes each December, and these stand out as a favorite. I love meringue cookies, and these are made extra special by coffee flavoring and chocolate chips. Everyone will love these, but they are especially great if you have anyone in your family, or at your party, with gluten issues. No flour here! And no dairy either! Just all deliciousness. And they can be whipped up quite quickly, leaving you plenty of time to wrap presents, address Christmas cards, read Christmas stories or bake additional cookies!
Mocha Chip Meringues
3/4 cup sugar
1 Tbsp. cornstarch
3 large egg whites, room temperature
1/4 tsp. salt
2 tsp. instant coffee, finely ground
3 Tbsp. unsweetened cocoa powder
1/2 cup semisweet mini chocolate chips
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 instant coffee and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
Drop batter by level tablespoons onto parchment-lined baking sheets, about 1 inch apart. Bake at 300 until crisp, about 40 minutes. Cool completely on sheets, about 20 minutes.
Recipe Source: Adapted from Martha Stewart
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