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Coffee Cherry Cocoa Meringue Cookies

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Yields 12 cookies

  • 3 each (100ml) egg whites
  • ½ cup (107g) sugar
  • 6 oz (175g) semisweet chocolate
  • 1 oz (30g) Coffee Cherry, regular grind
  • ½ tsp (6ml) vanilla
  • ½ cups (65g) toasted and chopped hazelnuts (optional)
  • ½ cup (65g) chocolate chips (optional)


  1. Preheat oven to 350º.
  2. Melt semisweet chocolate over double boiler.
  3. After fully melted, stir in Coffee Cherry until smooth. Set aside and cool to room temperature.
  4. Beat egg whites with a whisk attachment until soft peaks form.
  5. Add sugar and continue to whisk until a smooth, thick consistency is formed.
  6. Fold in melted chocolate mixture, vanilla, nuts and chocolate chips.
  7. Spoon onto a parchment lined sheet pan.
  8. Bake for 15 minutes or until surface is glossy and starts to crackle.
  9. Cool on a wire rack.