MOCHA MERINGUES WITH ALMONDS
| Ingredients | Amount |
|---|---|
| Butter | 1 Tbsp. |
| Brown sugar | 2 ½ cups |
| Corn syrup | ¼ cup |
| Coffee, brewed strong and reduced | ½ cup |
| Salt | ¼ tsp. |
| Egg whites | 4 ea. |
| Almonds, chopped | 1 cup |
| Milk chocolate, chopped into pieces | 4 lb. |
Method
Line several cookie sheets with wax paper and set aside. Refrigerate a large mixing bowl.
Butter a 2 quart saucepan then add the sugar, corn syrup, coffee, and salt. Cook on high heat until the sugar dissolves. Bring to a boil, stirring constantly.
Continue to cook to a hard ball stage without stirring, then remove from heat.
Remove the chilled bowl from the refrigerator and use it to beat the egg whites to stiff peaks.
Very slowly and carefully, pour the hot syrup into the egg whites while continuing to beat them at high speed. Continue beating until you get soft peeks. Add nuts and beat for another 5 minutes. Allow the mixture to cool down, then cover the bowl, and place it in the freezer.
In a double boiler, place the chocolate in the top pan and heat until fully melted.
Remove the other bowl from the freezer and spoon out a tablespoon of the cold mixture and drop in the melted chocolate. Scoop out and place on the waxed paper. Repeat until all the nut and syrup mixture is covered with chocolate. Allow the candies to harden. Keep them in the refrigerator until serving.
Yields 24 candies
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