Chocolate Chip Espresso Meringues

By DreiFromBK

These large, crisp and chewy meringues are made with just enough espresso and bittersweet chocolate to keep them from being overly sweet.

Ingredients

• 3 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1 cup superfine sugar
• 2 ounces bittersweet chocolate, finely chopped (scant 1/2 cup)
• Kosher salt
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons espresso powder

Details

Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 225°. Line a large rimmed baking sheet with parchment paper. In a medium bowl, using a hand mixer, beat the egg whites with the cream of tartar at low speed until foamy, about 30 seconds. Increase the speed to medium and beat in the sugar, 1 tablespoon at a time; beat until the whites are stiff and glossy, about 1 minute. Fold in the chopped chocolate and a pinch of salt. Sift the cocoa powder and espresso powder over the meringue 
and fold 2 or 3 times to incorporate; the meringue should look marbled.
Spoon eight 1/2-cup mounds of meringue onto the prepared baking sheet. Using the back 
of a spoon, gently spread the meringues into 3-inch rounds. Bake for 1 hour, or until the meringues are firm on the outside but still chewy in the 
center. Let cool completely.


Make Ahead

The meringues can be stored in an airtight container for 1 week.