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.

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  • Servings: 8

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  • 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

How to make this recipe

  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.

  2. 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.

Contributed By Photo © John Kernick Published March 2016

1064218 recipes/chocolate-chip-espresso-meringues 2016-02-08T14:31:20+00:00 Abigail Quinn desserts|cookies|vegetarian march-2016 recipes,chocolate-chip-espresso-meringues 1064218

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