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 

Abigail Quinn
March 2016

Gallery

© John Kernick

Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.