Mocha Macadamia nut Meringue Cookies

A different sort of cookie, tender and sweet, with a
crunch of macadamia nuts in a coffee infused chocolate meringue base
A little bit of work but worth the effort

Melt 1/2 cups semi sweet chips for 1 1/2 minutes in microwave

In a small bowl mix together
2 tsp espresso powder instant
1/8 tsp almond extract
1 1/2 tsp vanilla
set aside

In the bowl of your mixer place
6 egg whites (room temp if possible)
1/4 tsp cream of tartar
Blend together then beat on high
until it becomes white and starts to form peaks
With mixer still running on medium speed add
1/4 cups brown sugar a little at a time
With mixer still running on medium add
1 3/4 cups powdered sugar a little at a time until all is incorporated it should be forming stiff peaks.


with mixer on low
Add the melted chocolate to the egg white mixture
Add the espresso mixture to the egg white mixture
Turn the mixer off

In a separate bowl mix together
2 tablespoon unsweetened cocoa powder
2 tablespoons flour (If you use gluten free flour mix add 3 tablespoons)

with the mixer on fold add the cocoa mixture a spoonful at a time until incorporated
Add 1 3/4 salted Macadamia nuts coarsley chopped. Don't overmix

Drop spoonfuls onto a parchment lined sheet, these cookies spread out flat so space about 3" apart

Bake at 325 on a parchment lined baking sheet for 12 to 16 minutes until slightly firm when touched in center of cookie. Let cool completely on parchment. These are a very tender cookies so remove carefully from parchment and enjoy