© John Kernick
Active Time
20 MIN
Total Time
1 HR 20 MIN
Yield
Serves : 8

These large, crisp and chewy meringues are made with just enough espresso and bittersweet chocolate to keep them from being overly sweet.     Slideshow: More Chocolate Recipes

How to Make It

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.

Step 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.

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