Although meringue is simple to make, the myths surrounding this delicate treat can make it sound intimidating. Chef Eddy’s recipe for Mocha Meringues is easy to follow and sets you up for success. With only 5 ingredients, you'll be baking meringue like a pro in no time.
Preheat oven to 205°F. Set aside 2-3 cookie sheets lined with parchment paper.
Fit a pastry bag with a large star tip such as Ateco 869 and set aside.
Whip egg whites with first listed 5 tablespoons sugar to medium peaks. Add salt, instant coffee (will automatically dissolve) and vanilla and whip to stiff peaks.
Gently fold remaining sugar into meringue, do not overmix/fold as this will make meringue runny.
Pipe “kisses” close together as meringue does not expand when baking.
Place in oven and bake for approximately 90-120 minutes. Before removing all meringue from oven, remove a less than satisfactory piped meringue and break it in half. Wait 2 minutes. If meringue is dry and crisp in center, it is safe to remove all meringues from oven.
Once cooled, meringue should be stored in airtight containers/plastic food bags.
If using, melt candy melts according to manufacturer's directions.
Dip either top or bottom and transfer to a plastic food film lined surface. Store airtight.