Chocolate Chip Espresso Meringues

1. 1

   Preheat the oven to 225.

2. 2

   Line a large rimmed baking sheet with parchment paper.

3. 3

   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.

4. 4

   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.

5. 5

   Fold in the chopped chocolate and a pinch of salt.

6. 6

   Sift the cocoa powder and espresso powder over the meringue and fold 2 or 3 times to incorporate; the meringue should look marbled.

7. 7

   Spoon eight 1/2-cup mounds of meringue onto the prepared baking sheet.

8. 8

   Using the back of a spoon, gently spread the meringues into 3-inch rounds.

9. 9

   Bake for 1 hour, or until the meringues are firm on the outside but still chewy in the center.

10. 10

    Let cool completely.

* Per serving · 4 servings · Values may vary.

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