These crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings—try making them with fruit preserves. —Marie Valdes, Brandon, FL


Test Kitchen tips
  • When making egg white foams, it is important not to allow any yolk or grease into the mixture. The fat will prevent the egg whites from beating up.
  • Espresso powder can be substituted for instant coffee granules for more coffee flavor. Since the texture is finer than instant coffee, skip the first sift.
  • Cream of tartar is an acid that makes the egg white form more stable. If you don't have it, use 1/2 teaspoon lemon juice or white vinegar.
  • These mocha-flavored treats are delicate, crisp and, like most meringue cookies, a little crumbly when you bite into them.