espresso chocolate chip meringues

If you've ever made meringues, you know they are easy...but espresso meringues? C'mon, easy and delicious! Paired with a good hot coffee, your day with just one bite, just got better.
printable recipe
3 large egg whites, at room temperature
Pinch of fine sea salt or regular salt will due
3/4 cup superfine sugar
1/8 tsp. cream of tartar
1/4tsp. vanilla extract
2 tsp. instant espresso powder
2/3 cup mini semisweet chocolate chips

Place an oven rack in the center of the oven an preheat the oven to 300 degrees.
Line a baking sheet with parchment paper. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-low speed until frothy, about 1 minute. With the machine on medium-hifgh speed, gradually add the sugar, about 1 tbsp. at a time. Add the cream of tarter, vanilla extract and espresso  powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3-5 minutes. Using a spatula, fold in the chocolate chips.
Drop 1/4 cupfuls of the mixtre onto the prepared baking sheet, spacing them 2 inches apart. Bake for 1 hour--checking to make sure they are not browning too much at the bottom. If they are--they are done.
Turn off oven and allow the meringues to cool while still in the oven, about 2 hours.
Remove from the oven and let cool completely. Store in bags or an airtight container up to 4 days.

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