Pecan-Mocha Meringues

Pecan-Mocha Meringues
Photo by Mitchell Feinberg


  • 1/8 teaspoon cream of tartar
  • 1/3 cup (packed) golden brown sugar
  • 1/3 cup egg whites (from about 3 large eggs)
  • 2 teaspoons instant espresso powder
  • 1/3 cup sugar
  • ¼ teaspoon coarse kosher salt
  • 1 tablespoon unsweetened cocoa powder
  • + 3 more ingredients
    • 18 (about) untoasted pecan halves
    • 1 cup finely chopped toasted pecans
    • ½ cup semisweet or bittersweet chocolate chips (optional)

Preheat oven to 300°F. Line heavy large baking sheet with parchment paper. Press brown sugar and cocoa powder through sieve into small bowl to remove any lumps; whisk to blend. Using electric mixer, beat egg whites, coarse salt, and cream of tartar in medium bowl until very soft peaks begin to fo...

View full recipe at Epicurious


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