Recipe courtesy of Kathleen Daelemans

Chocolate Meringue Drops

  • Yield: 48 drop cookies
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4 large egg whites

2 1/2 cups confectioners' sugar

1/2 cup unsweetened cocoa powder

2 tablespoons flour

2 teaspoons very finely ground fresh coffee grounds (or powdered instant coffee)

1 tablespoon water

3/4 cup finely chopped pecans


  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment. Using an electric mixer, beat whites until frothy. Add confectioners' sugar, cocoa powder, flour, coffee, and water. Beat on low until combined, turn mixer to high, and beat until marshmallow-topping thick, 3 to 4 minutes. Using a rubber spatula, fold in pecans. Drop by heaping teaspoonfuls onto cookie sheets; bake 15 to 18 minutes, or until tops crack.;
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