Chocolate Chip Espresso Meringues

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 2 oz Bittersweet chocolate
  • 1 tbsp Cocoa powder, unsweetened
  • 1/2 tsp Cream of tartar
  • 1 Kosher salt
  • 1 cup Superfine sugar

• Drinks

  • 2 tsp Espresso, powder

Found on foodandwine.com

Description

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.