Mocha Macs

Name: Mocha Macs
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Ingredients: 21/4 teaspoons instant espresso powder or granules; 2 tablespoons unsweetened cocoa powder (American-style); 1 1/2 teaspoons vanilla extract; 2 tablespoons all-purpose white flour; 1/8 teaspoon coconut or almond extract; 1 ounce unsweetened chocolate (broken up or coarsely chopped); 1/2 cup egg whites (4 large egg whites, free of yolk and at room temperature); 1/3 cups (about 6 ounces) coarsely chopped macadamia nuts (wiped with paper towels, if salted); 1/4 teaspoon cream of tartar; 2 ounces semisweet or bittersweet chocolate (not unsweetened (divided)); 1/8 teaspoon salt; 1/4 cup light brown sugar (packed); 11/2 teaspoons white vegetable shortening; 3 1/4 cups powdered sugar

Coffee- and chocolate-flavored macadamia meringue cookies with a fluffy, chewy texture, finished with an optional chocolate drizzle.

1h 10m

Medium

0 favorites

Ingredients

instant espresso powder or granules 21/4 teaspoons

unsweetened cocoa powder (American-style) 2 tablespoons

vanilla extract 1 1/2 teaspoons

all-purpose white flour 2 tablespoons

coconut or almond extract 1/8 teaspoon

unsweetened chocolate (broken up or coarsely chopped) 1 ounce

egg whites (4 large egg whites, free of yolk and at room temperature) 1/2 cup

coarsely chopped macadamia nuts (wiped with paper towels, if salted) 1/3 cups (about 6 ounces)

cream of tartar 1/4 teaspoon

semisweet or bittersweet chocolate (not unsweetened (divided)) 2 ounces

salt 1/8 teaspoon

light brown sugar (packed) 1/4 cup

white vegetable shortening 11/2 teaspoons

powdered sugar 3 1/4 cups

Instructions

Preheat Oven

Preheat the oven to 325 degrees F. Line two large baking sheets with parchment paper.

Prepare Espresso Mixture

In a cup, stir together the instant espresso powder or granules, vanilla, and coconut or almond extract. Let stand until the espresso completely dissolves.

Melt Unsweetened Chocolate

In a small, microwave-safe bowl, microwave the chocolate on 50-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, in a small, heavy saucepan, melt the chocolate over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.

Make Meringue

In a large bowl, with an electric mixer on low speed (use a whisk attachment, if available), beat together the egg whites, cream of tartar, and salt until frothy. Increase the speed to medium-high and beat just until the mixture is opaque and forms soft peaks. Add the brown sugar, 1 tablespoon at a time, beating after each addition. Gradually beat in the powdered sugar on low speed until evenly incorporated. Add the espresso mixture. Increase the speed to high and beat until the mixture stands in firm, glossy (but not dry) peaks, 2 to 3 minutes more.

Combine Ingredients

Combine the cocoa powder and flour in a sieve or sifter and sift over the meringue. Add the chocolate to the meringue. On low speed, beat just until evenly incorporated; avoid overmixing, or the meringue may lose too much volume. Lightly fold in the macadamia nuts.

Shape Cookies

Immediately drop the meringue onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3 inches apart.

Bake

Bake the cookies, one sheet at a time, in the middle of the oven for 12 to 16 minutes, or until barely firm when lightly pressed in the centers; the interior that shows through the surface cracks will not look done. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let the cookies stand until completely cooled. Carefully peel the cookies from the parchment.

For the Drizzle (If Using)

In a medium, microwave-safe bowl, microwave 1 ounce of the chocolate and the shortening on 50-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate is completely melted and let the residual heat finish the job.