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1
Preheat the oven to 250 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
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2
Put 1/4 cup blanched almonds and 1 teaspoon sugar into a food processor and pulse until it resembles cornmeal; reserve.
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3
Finely chop the remaining almonds.
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4
In a stand mixer with the whisk attachment, beat egg whites and salt until very soft peaks have formed.
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5
In a small bowl, stir together the remaining 1/4 cup sugar and espresso powder.
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6
With the mixer running on low, slowly add in the sugar and the espresso powder, 1 tablespoon at a time, whipping just to the stiff peak stage, (do not overbeat).
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7
Gently fold in the reserved almond flour.
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8
With a large offset spatula, spread the meringue batter on the lined baking sheet in an even layer, about 1/2-inch thick.
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9
Sprinkle the finely chopped almonds and chocolate chips evenly over the surface of the meringue and bake for 1 hour.
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10
Turn the oven off, leaving the meringue in the oven to dry out further and cool for an additional 1 hour.
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11
Note: If meringue gets chewy, put it back into a 200 degree F oven for about 30 minutes, turn off the oven and let dry inside the oven while it cools.
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12
To serve, break the meringue into pieces.
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13
Leftover meringues can be stored in an airtight container at room temperature in a dry cool place for up to 3 days.
