Imperial Sugar
Imperial Sugar

Mocha Meringues

Mocha Meringues Imperial


Mocha Meringues


  1. Preheat oven to 205°F. Set aside 2-3 cookie sheets lined with parchment paper.  
  2. Fit a pastry bag with a large star tip such as Ateco 869 and set aside.
  3. 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.
  4. Gently fold remaining sugar into meringue, do not over-mix/fold, as this will make meringue runny.
  5. Pipe “kisses” close together as meringue does not expand when baking. 
  6. Place in oven and bake for approximately 90-120 minutes. Before removing all meringue from oven, remove a 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.
  7. Once cooled, meringue should be stored in airtight containers/plastic food bags.
  8. If using, melt candy melts according to manufacturer's directions.
  9. Dip either top or bottom and transfer to a plastic food film-lined surface. Store airtight.