Guiltless Mocha Meringue Kisses

This summer I tried making meringue cookies for the first time, and it's opened up a door to light and airy delight for way less calories than your average cookie.
I wondered if I could successfully combine two of my favorite things, dark chocolate and coffee, into a delicious fluffy cookie. It turned out amazing, and I ended up eating more of the batter than the finished product. If you love anything Starbucks, you'll adore these little bites of heaven. This recipe makes about 3 dozen meringue kisses (or 60 meringue bites), at only ~50 calories per cookie. So have two or three, and don't feel a twinge of regret!

Here's what you'll need:
3 large egg whites

1/4 teaspoon cream of tartar
1 cup sugar
3/4 to 1 cup mini dark chocolate chips
1 1/2 teaspoons instant coffee granules
1/2 teaspoon vanilla extract
1 teaspoon cocoa powder
Pinch of salt
Parchment paper
Gallon-sized Ziplock bag (optional)

Directions:
Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper.
In a mixing bowl, add the egg whites, cream of tartar, and salt. Beat on high speed until the egg whites
make soft peaks. Continue to beat in the vanilla extract and slowly add the sugar 1/4 cup at a time until the meringue makes stiff peaks. Turn off the mixer and gently fold in your coffee granules, cocoa powder and chocolate chips.

Stiff peak

Next, scoop your meringue into the Ziplock bag and push it into one bottom corner. Cut off the corner so it makes a 1/2 inch opening. Gently pipe bite-sized or 1 tbsp amounts of batter onto the cookie sheets. Alternatively, just spoon dollops of meringue onto the sheets.

Bake in the lower half of your oven for 12-15 minutes, until the tops are firm and dry. Check often so they don't over bake. Let them cool completely on the cookie sheet before removing with  a spatula. Voila! Beautiful, light little cookies that melt in your mouth!

Om nom nom nom