Name: Mochaccino Meringues
Ingredients: 4 Egg whites (or 6 t. powdered "Just Whites" plus 1/2 c. warm water - it works!); 1/4 ts Cream of tartar (not all recipes use it, if you don't have it); 1/2 c Sugar (other recipes use up to 1 cup or more .. even 1/2 c. is very sweet to my taste and I like sweet); 2 ts Espresso powder (can use instant coffee, I'm sure); 2 ts Cocoa (I sprinkle it in over a small sieve to avoid lumps); 1 ts Vanilla extract; 2 tb Chocolate chips, chopped in the food processor or blender - use less to spread throughout the cookies - or you can use mini-chips, but I never have those around)

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			60	Servings

INGREDIENTS

4		Egg whites (or 6 t. powdered "Just Whites" plus 1/2 c. warm water – it works!)
1/4	ts	Cream of tartar (not all recipes use it, if you don't have it)
1/2	c	Sugar (other recipes use up to 1 cup or more .. even 1/2 c. is very sweet to my taste and I like sweet)
2	ts	Espresso powder (can use instant coffee, I'm sure)
2	ts	Cocoa (I sprinkle it in over a small sieve to avoid lumps)
1	ts	Vanilla extract
2	tb	Chocolate chips, chopped in the food processor or blender – use less to spread throughout the cookies – or you can use mini-chips, but I never have those around)

INSTRUCTIONS

OPTIONAL
Preheat oven to 250F. Prepare 2 cookie sheets with parchment paper, brown
paper bag or foil (I use parchment but see the other suggestions often).
Whip room temperature egg whites with cream of tartar until foamy. Add
sugar and whip at higher speed to stiff peaks. Fold in (by hand) espresso
powder, sifted cocoa (and chips, if using). Drop with a spoon, ice cream
scoop or pipe (I've been playing with piping from an everyday gallon
plastic storage bag - snip a tiny bit off the corner) onto the baking sheet
in whatever size you want (I like very small, about the size of a quarter
to a half dollar to pop some flavor and crunch in my mouth when I have that
urge). Bake for 60 minutes (stagger sheets and exchange oven racks half-way
through), then turn off oven and leave them in for 2-8 hours. (The oven
temperature varies in recipes from 250 - 300 degrees .. I've had some seem
"burnt," especially with cocoa in them, so I keep it low and move the
sheets). Time varies, too .. some say as little as bake 25 minutes and
leave in for 25, then cool on rack, others bake 40 minutes, etc. ... just
experiment for your preference, if you like the concept of meringues at
all. The above is my preference.)
Makes about 60 small cookies. Store in airtight tin. These don't last
long... they go soggy within a few days, in my experience.
Posted to Digest eat-lf.v097.n050 by music_class@earthlink.net (Katja) on
Feb 22, 1997.

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