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
Ingredients:
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
Directions:
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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