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.
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