Chocolate Chip Espresso Meringues

These large, crisp and chewy meringues are made with just enough espresso and bittersweet chocolate to keep them from being overly sweet.
Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

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

Directions

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.

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