Decadent Coffee Chocolate Meringue Bites
Indulge in these decadent coffee chocolate meringue bites, perfect for a sophisticated after-dinner treat or a delightful snack anytime. Each bite features a light and airy texture infused with a rich coffee flavor, all beautifully coated in luscious semi-sweet chocolate. These meringues are not only a low-carb and low-fat delight, making them suitable for those watching their sugar intake, but also impressively low in sodium. With moderation in mind, you can enjoy 3 or 4 meringues for just 12-16 grams of carbohydrates, making them a guilt-free pleasure for diabetics and health-conscious individuals alike.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Egg whites
2 large (At room temperature)
Cream of tartar
1/2 teaspoon (None)
Granulated sugar
1/3 cup (None)
Confectioners' sugar
1/3 cup (None)
Instant coffee granules
1 tablespoon (Dissolved in warm water)
Warm water
1 tablespoon (None)
Semi-sweet chocolate baking squares
4 ounces (Chopped)
Instructions
1
Preheat your oven to 225°F (110°C).
2
Prepare 2 or 3 cookie sheets by greasing them lightly or lining them with parchment paper.
3
In a medium mixing bowl, combine the egg whites and cream of tartar. Using a hand mixer or stand mixer, beat the mixture on medium speed until soft peaks begin to form.
4
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture until stiff peaks form and the sugar is fully dissolved.
5
Gently fold the confectioners' sugar into the meringue until well combined.
6
In a small bowl, dissolve the instant coffee granules in the warm water, stirring until fully blended.
7
Carefully fold the coffee mixture into the meringue, ensuring it is evenly distributed.
8
Transfer the meringue to a piping bag fitted with a 1.5-inch nozzle.
9
Pipe small mounds of meringue onto the prepared cookie sheets, each about ½ inch high and 1 inch in diameter, spacing them about 2 inches apart.
10
Place the cookie sheets on the lowest rack in the preheated oven and bake for 35-40 minutes, or until the meringues feel dry to the touch.
11
Once baked, turn off the oven and allow the meringues to stand in the oven (without opening the door) until completely cool.
12
Meanwhile, melt the chopped semi-sweet chocolate in a medium saucepan over the lowest heat, stirring frequently to avoid burning.
13
Once melted and smooth, remove the chocolate from heat.
14
Dip the bottom (or one side) of each cooled meringue into the melted chocolate, allowing any excess to drip back into the saucepan.
15
Place the dipped meringues on sheets of foil or wax paper.
16
Allow the chocolate to set at room temperature in a cool place. Do not refrigerate.
17
Store the finished meringues in an airtight container to maintain their crispness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Coffee Chocolate Meringue Bites?
They are light and airy coffee-infused meringue treats coated in luscious semi-sweet chocolate, designed as a sophisticated after-dinner snack.
Are these meringue bites suitable for people with diabetes?
Yes, they are low-carb and low-fat delights. When consumed in moderation (3 to 4 pieces), they contain only 12-16 grams of carbohydrates.
What is the recommended oven temperature for baking these meringues?
The oven should be preheated to 225°F (110°C).
How many ingredients are required for this recipe?
There are 7 ingredients required: egg whites, cream of tartar, granulated sugar, confectioners' sugar, instant coffee granules, warm water, and semi-sweet chocolate.
What should the temperature of the egg whites be?
The egg whites should be at room temperature for the best results when beating.
Why is cream of tartar used in this recipe?
Cream of tartar is added to the egg whites to help stabilize them and create soft peaks during the initial beating process.
How should the granulated sugar be added?
Granulated sugar should be added gradually, one tablespoon at a time, while beating the mixture.
How do I know when the meringue mixture is ready for piping?
The mixture is ready when stiff peaks form and the sugar is fully dissolved.
When do I add the confectioners' sugar?
Confectioners' sugar should be gently folded into the meringue after stiff peaks have formed with the granulated sugar.
How do I prepare the coffee flavoring?
Dissolve one tablespoon of instant coffee granules into one tablespoon of warm water before folding it into the meringue.
What size nozzle should I use for piping?
A piping bag fitted with a 1.5-inch nozzle is recommended for these meringues.
What are the ideal dimensions for each piped meringue?
Each mound should be approximately 1/2 inch high and 1 inch in diameter.
How much space should be left between meringues on the cookie sheet?
You should space the meringue mounds about 2 inches apart.
Which oven rack should I use for baking?
Place the cookie sheets on the lowest rack in the preheated oven.
How long do the coffee meringues need to bake?
They should bake for 35-40 minutes or until they feel dry to the touch.
What is the cooling process for the meringues?
After turning off the oven, allow the meringues to stand in the oven with the door closed until they are completely cool.
What kind of chocolate is used for the coating?
The recipe calls for 4 ounces of chopped semi-sweet chocolate baking squares.
What is the best way to melt the chocolate?
Melt the chocolate in a medium saucepan over the lowest possible heat, stirring frequently to prevent burning.
How do I apply the chocolate to the meringues?
Dip the bottom or one side of each cooled meringue into the melted chocolate and let the excess drip off.
On what surface should I place the dipped meringues to set?
Place them on sheets of foil or wax paper until the chocolate is firm.
Should I refrigerate the finished meringues?
No, do not refrigerate the meringues. Allow the chocolate to set at room temperature in a cool place.
How should the meringues be stored?
Store them in an airtight container to maintain their crisp, airy texture.
Is this recipe low in sodium?
Yes, the recipe is described as being impressively low in sodium.
What are the primary tags for this recipe?
Key tags include dessert, low carb, meringue, chocolate, coffee, and diabetic friendly.
Can I use liquid coffee instead of granules?
The recipe specifically calls for instant coffee granules dissolved in a small amount of warm water to ensure the meringue consistency is not compromised.
How many cookie sheets are needed?
You should prepare 2 or 3 cookie sheets by lightly greasing them or lining them with parchment paper.
Is this recipe considered low-fat?
Yes, these meringues are a low-fat treat.
What texture should I expect from these bites?
They have a light and airy texture with a crisp finish from the meringue and a smooth coating from the chocolate.
Why should I not open the oven door during cooling?
Keeping the door closed allows the meringues to dry out completely and prevents them from cracking due to sudden temperature changes.
Are these suitable for a sophisticated party?
Yes, their elegant appearance and coffee-chocolate flavor profile make them a perfect sophisticated after-dinner treat.