A delicious sauce with a hint of heat that will spice up any hot dog!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 4 egg whites, at room temperature
- 1 tablespoon strongly brewed espresso
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ⅛ cup white sugar
- 1 tablespoon stevia powder
- ⅓ cup cacao nibs
- 1 ½ tablespoons unsweetened cocoa powder
- 1 tablespoon very finely ground coffee
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine egg whites, espresso, vanilla extract, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat until egg whites begin to form soft peaks, about 2 minutes. Slowly mix in sugar and stevia powder. Continue to beat until meringue becomes glossy and stiff peaks form.
- Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.
- Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.
- If you don’t like the taste of coffee, just prepare without the brewed espresso and the coffee grounds. Still a decadent chocolate meringue cookie!
- Substitute mini chocolate chips for the cacao nibs if desired.
Reviews
Actually, they are quite tasty. The absence of yield information caused me to make them too small as they shrink quite a bit. They need about 35 minutes in the oven. My mistake, I put on parchment paper and they stuck. The directions clearly said to use an unlined baking pan. They are definitely not like a cookie. If you don’t think of them as cookies they are quite good. I got 36 tiny items.