Just 15 minutes of prep gets these treats ready to go in the oven. Our Mocha Meringues with Mexican Cinnamon deliver nutty, chocolatey deliciousness.
What You Need
Original recipe yields 9 servings
2 oz. BAKER'S Bittersweet Chocolate, finely chopped
1/2 cup coarsely ground PLANTERS Almonds
2 tsp. MAXWELL HOUSE Instant Coffee
1/4 tsp. ground Mexican cinnamon (canela)
1/2 cup granulated sugar, divided
3 Tbsp. brown sugar, divided
2 egg white s
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Let's Make It
Heat oven to 250°F.
Combine chocolate, nuts, coffee granules, cinnamon, 1/4 cup granulated sugar and 1 Tbsp. brown sugar.
Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gradually add remaining granulated sugar, then remaining brown sugar, beating after each addition until stiff peaks form. Gently stir in chocolate mixture.
Spoon into 36 mounds, 4 inches apart, on parchment-covered baking sheets. Spread each mound to form 2-inch round.
Bake 45 min. or until crisp, dry and very lightly browned. Remove to wire racks; cool completely.
These delicious meringues can be prepared in advance. Store up to 2 days in airtight container at room temperature.
Prepare using MAXWELL HOUSE Naturally Decaffeinated Instant Coffee.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 4 meringues each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.