Easy Chocolate Coffee Meringues Recipe

0 Preheat the oven to 200°F and line two cookie sheets with parchment paper. Clean your electric mixer mixing bowl and whisk attachment by rubbing them with half a lemon, then rinse and dry completely.
1 Using the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue whisking until soft peaks form.
2 While the mixer is running, gradually add the sugar, one spoonful at a time. Increase the speed to medium-high. The slower you add the sugar, the better it will dissolve into the egg whites, so go very slowly!
3 Add the cocoa powder and coffee, then continue whisking until stiff peaks form and the meringue looks glossy. This process should take around 8–10 minutes.
4 For shaping the meringues, you can either use a spoon to drop dollops onto the baking sheet or pipe them with a pastry bag. If using a piping bag, be careful not to squeeze too tightly to prevent deflating the meringue.
5 Place the baking sheets on the lower rack of the oven and bake for 2–3 hours or until the meringues are completely dry. Do not leave the oven light on, as it could cause browning.
6 Turn off the oven and let the meringues cool completely inside without opening the door for at least 1 hour or overnight.
7 Once cooled, dust the meringues with cocoa powder and store them in an airtight container at room temperature.