Mocha Meringue Bark

  • Yield : 4 to 6 servings
  • Prep Time : 15m
  • Ready In : 15m
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Nutritional Info

This information is per serving.

  • Calories

    170 calorie
  • Fat

    8 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    3 milligrams
  • Sodium

    73 milligrams
  • Carbohydrate

    19 grams
  • Fiber

    1 grams
  • Protein

    5 grams
  • Sugar

    17 grams


  • 1/2 cup blanched slivered almonds, divided
  • 1 teaspoon sugar, plus 1/4 cup
  • 4 egg whites
  • Pinch salt
  • 1 tablespoon instant espresso powder
  • 1/3 cup mini chocolate chips


Step 1

Preheat the oven to 250 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

Step 2

Put 1/4 cup blanched almonds and 1 teaspoon sugar into a food processor and pulse until it resembles cornmeal; reserve. Finely chop the remaining almonds.

Step 3

In a stand mixer with the whisk attachment, beat egg whites and salt until very soft peaks have formed. In a small bowl, stir together the remaining 1/4 cup sugar and espresso powder. With the mixer running on low, slowly add in the sugar and the espresso powder, 1 tablespoon at a time, whipping just to the stiff peak stage, (do not overbeat). Gently fold in the reserved almond flour.

Step 4

With a large offset spatula, spread the meringue batter on the lined baking sheet in an even layer, about 1/2-inch thick. Sprinkle the finely chopped almonds and chocolate chips evenly over the surface of the meringue and bake for 1 hour. Turn the oven off, leaving the meringue in the oven to dry out further and cool for an additional 1 hour.

Step 5

Note: If meringue gets chewy, put it back into a 200 degree F oven for about 30 minutes, turn off the oven and let dry inside the oven while it cools.

Step 6

To serve, break the meringue into pieces. Leftover meringues can be stored in an airtight container at room temperature in a dry cool place for up to 3 days.

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