Espresso Chip Meringues

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   *Can be found at specialty cooking stores

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   Place an oven rack in the center of the oven.

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   Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

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   Set aside.

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   In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute.

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   With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time.

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   Add the cream of tartar, vanilla extract, and espresso powder.

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   Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes.

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   Using a spatula, fold in the chocolate chips.

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    Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart.

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    Bake for 30 minutes.

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    Rotate the pan and bake for another 30 minutes.

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    Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.

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    Store airtight in a plastic container for up to 4 days.

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    Cook's Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.

* Per serving · 4 servings · Values may vary.

No additional tips available.