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Chocolate Espresso Cloud Cookies

Yield: Yields about 30 2-inch cookies

These flourless cookies are like a cross between macarons and meringues, with a crisp outer shell and moist, gooey dark-chocolate interior.


  • 6 oz. best-quality bittersweet chocolate, chopped
  • 2 large egg whites, at room temperature
  • 1/2 tsp. pure vanilla extract
  • 1/8 tsp. cream of tartar
  • 1/4 cup granulated sugar
  • 3/4 tsp. instant espresso powder
  • 2/3 cup almond meal


  • Position oven racks in the upper and lower third of the oven, and heat the oven to 350ºF. Line two cookie sheets with If You Care parchment baking paper.
  • Melt the chocolate, either in a metal bowl set over a pan of simmering water, or in the microwave in 30-second bursts, stirring after each interval. Set aside.
  • With a hand mixer or whisk attachment in a stand mixer, whip the egg whites, vanilla extract, and cream of tartar until soft peaks form. With the mixer running, gradually add the sugar and espresso powder until the egg whites form stiff peaks.
  • Pour the melted chocolate and almond meal over the egg whites and, using a sililcone spatula, gently fold everything together until just incorporated (there should be no streaks of egg white).
  • Scoop scant tablespoons onto the prepared baking sheets, at least 1 inch apart. Bake until the cookies are cracked and look dry on the outside, but still feel soft inside, about 10 to 12 minutes.
  • Transfer the parchment sheets to racks to cool. The cookies are best served the day they’re made, but will keep in a covered container for a couple days.


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Reviews (2 reviews)

  • Dillon626 | 05/15/2019

    These are fabulous with and without the espresso powder. I usually chill dough for one hour, scoop and form the dough into balls, then roll the balls in sugar before baking. For my convection oven, 340 deg. seems to work best. This was my go-to Christmas cookie recipe for years, then I lost it. Thanks Fine Cooking!

  • cookingjudy | 01/08/2018

    Wonderful cookies. Rich and delicious. These are easy and fast to make and live up to their, name, clouds. I get 18 cookies not 30, using a tablespoon scoop. We love that they are low carb.

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