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Mocha Meringue Stars

  • Cook Time: 1 hour
  • Servings: 24 cookies
  • Course: Dessert

Reynolds Kitchen Tips

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  • 1/3 cup sifted powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1 teaspoon instant espresso coffee powder or 2 teaspoons instant coffee powder
  • 3 egg whites
  • 1/2 teaspoon vanilla
  • 1/4 cup granulated sugar
  • 1/3 cup semisweet chocolate pieces
  • 1 teaspoon shortening


Step 1

Line a cookie sheet with Reynolds® Parchment Paper; set aside.

Step 2

In a small bowl stir together powdered sugar, cocoa powder, cornstarch, and espresso powder; set aside. In a medium mixing bowl beat egg whites and vanilla with an electric mixer on high speed until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gradually fold in the cocoa mixture. Transfer the mixture to a pastry bag fitted with a large star tip.

Step 3

Pipe twenty-four 2-inch stars onto the prepared cookie sheet. (Or drop mixture by rounded teaspoons onto the prepared cookie sheet.)

Step 4

Bake in a 250 degree oven for 1 hour. Cool on cookie sheet on wire rack. Remove from parchment paper.

Step 5

In a small saucepan combine chocolate pieces and shortening. Cook and stir over low heat until chocolate is melted. Drizzle the melted chocolate over cookies.

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