Chocolate Espresso Meringue Kisses
I’m so excited to share one of my all-time favorite treats with you: Chocolate Espresso Meringue Kisses. Seriously, these little cookies are like a dream.
They’re crispy on the outside, soft and airy on the inside, and have this amazing chocolate coffee flavor that I just can’t get enough of. I think you’ll be obsessed, too!
Let’s get baking!
Why I Love This Chocolate Espresso Meringue Kisses
The first time I made these, I was actually trying to impress a friend. I wanted to bake something fancy, but I definitely didn’t want anything too difficult.
I stumbled upon this recipe, and honestly? It was love at first bite! These chocolate espresso meringue kisses are my go-to when I need something sweet that feels a little special, but isn’t a ton of work.
Plus, they’re so pretty! My kids love them – I can barely keep them out of the cookie jar. They always ask for more, and to be honest, I usually have a few more, too!
Here’s What You’ll Need
Okay, you ready to get started? Don’t worry, the list looks a little long, but these are all pretty simple ingredients. You’ll need:
- ¾ cup confectioners’ sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons Dutch-process cocoa powder
- 4 large egg whites, at room temperature (this is important!)
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon instant espresso powder
- ⅛ teaspoon fine sea salt
And for tools, you’ll want:
- Two large baking sheets
- Parchment paper
- A fine-mesh sieve
- An electric mixer
- A rubber spatula
- Piping bag or spoon
If you don’t have Dutch-process cocoa, regular unsweetened cocoa powder will work in a pinch, but the Dutch-process kind gives these a darker, richer flavor. I definitely recommend it!
Let’s Make Chocolate Espresso Meringue Kisses Together!
Ready to make some magic? Let’s go!
- First, let’s get prepped. Preheat your oven to 285°F and line those baking sheets with parchment paper. It’s super important to line the sheets, or the meringue will stick!
- Next, in a medium bowl, you’ll sift together the confectioners’ sugar, both cocoa powders, and the espresso powder. This step is important for getting rid of any lumps. Don’t skip sifting!
- Now, grab a large, clean bowl (glass or metal is best) and toss in your egg whites, cream of tartar, and salt. Use your electric mixer on medium speed until it looks foamy. This takes about 1-2 minutes.
- Crank up the mixer to high speed. Start adding the granulated sugar, one tablespoon at a time, and give it about 20 seconds between each. Keep beating until it looks thick and glossy, with stiff peaks. You’ll know when you see those little peaks standing straight up! Then, beat in the vanilla extract.
- Okay, now be gentle! Take your spatula and slowly fold the cocoa mixture into the meringue. Divide it into three parts, and fold each part just until it’s mixed in. We want to keep all the air inside this mixture for that perfect light texture.
- Now, you get to make those cute little kisses! Either use a piping bag or spoon 1 ½ inch dollops of the mixture onto the baking sheets. Leave some space between them – about 2 inches. If you’re feeling fancy, use the back of a spoon to make a little swirl on top.
- Bake for 25-28 minutes. You’ll know they’re ready when the outside is dry and slightly firm, but the inside is still soft. It’s important not to overbake these or they can get too hard.
- Let them cool completely on the baking sheets, which takes about 30 minutes, then gently peel them off the parchment.
I’ve learned the hard way that you can’t rush the cooling process! If you peel them too early, they’ll fall apart. Trust me on this one!
Making It Extra Special
These chocolate espresso meringue kisses are amazing on their own, but here are some of my favorite ways to enjoy them:
- I love them with a scoop of vanilla ice cream – the cold ice cream is so good with the meringue.
- They’re perfect for a cozy night in with a cup of hot chocolate.
- If you’re feeling fancy, add a sprinkle of cocoa powder or a drizzle of melted chocolate on top.
Common Questions I Get
Can I make these ahead of time?
Yes, absolutely! These meringues can be made a day or two in advance. Just be sure to store them in an airtight container at room temperature and place parchment between layers. Don’t store them in the fridge, though – the humidity will make them soggy!
Can I substitute anything for the espresso powder?
If you aren’t a fan of coffee flavor, you can totally leave it out. The cocoa flavor will still be great! If you want to add a bit of flavor though, a half teaspoon of cinnamon will add a bit of warmth.
What if my egg whites don’t get stiff?
It could be that there is some yolk mixed in with the whites, or that the bowl isn’t clean. Make sure to use a perfectly clean bowl when making meringue. Also, room temperature egg whites whip up much better.
Final Thoughts on This Chocolate Espresso Meringue Kisses
I really hope you give these chocolate espresso meringue kisses a try! They’re truly one of my favorite things to bake, and I think you’ll love them just as much as I do.
Let me know in the comments how yours turn out! I can’t wait to see all of your amazing bakes!
Chocolate Espresso Meringue Kisses
Ingredients
- ¾ cup confectioners’ sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons Dutch-process cocoa powder
- 4 large egg whites at room temperature
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon instant espresso powder
- ⅛ teaspoon fine sea salt
Instructions
- Position oven rack in the middle position and preheat to 285°F. Line two large baking sheets with parchment paper.
- Sift together the confectioners’ sugar, both cocoa powders, and espresso powder through a fine-mesh sieve into a medium bowl. This removes any lumps and ensures a smooth meringue.
- In a large, clean bowl (preferably metal or glass), beat egg whites, cream of tartar, and salt using an electric mixer on medium speed until foamy and soft peaks form, about 1-2 minutes.
- With the mixer running on high speed, gradually add the granulated sugar, one tablespoon at a time, waiting 20 seconds between additions. Continue beating until the meringue is thick, glossy, and holds stiff peaks, about 2-3 minutes total. Beat in vanilla extract.
- Using a large rubber spatula, gently fold the cocoa mixture into the meringue in three additions. Use a light hand and fold just until incorporated, maintaining as much air in the mixture as possible.
- Pipe or spoon 1½-inch mounds onto the prepared baking sheets, spacing them 2 inches apart. Use the back of a spoon to create a slight swirl or peak on top of each meringue.
- Bake for 25-28 minutes, or until the outside is dry and slightly firm to the touch but still gives slightly when pressed. The interior should remain soft and marshmallow-like.
- Remove from oven and let cool completely on the baking sheets, about 30 minutes. Gently peel meringues from the parchment paper.
