Chocolate Espresso Meringues

Crispy on the outside, chewy on the inside, sweet and flavorful, these meringues hit the spot. Filled with shards of bittersweet chocolate and expresso powder – with enough for a good jolt, these cookies make the perfect snack. Espresso powder is intensely dark, concentrated coffee granules, and perfect for baking. Coffee accentuates the richness of the chocolate, and enhances the overall flavor of baked goods. Instant espresso is usually found at specialty stores or on-line. If it’s not available, use instant coffee as a substitute. The cream of tartar helps stabilize the eggs whites while they are whipping and room temperature eggs help increase the batter volume. A quick way to bring eggs to room temperature is to place them in a bowl of warm water for a few minutes, before cracking them.

• 6 large eggs whites, at room temperature
• 1 teaspoon cream of tarter
• 2 cups granulated sugar
• 4 ounces bittersweet chocolate, finely chopped
• Pinch of kosher salt
• 2 tablespoons unsweetened cocoa powder
• 3-4 teaspoon instant expresso powder (I use Medaglia D’Oro)

Pre-heat the oven to 225 degrees. Line two baking sheet with silicon baking pads or parchment paper. Use a standing mixer with the whip attachment or use a hand mixer, to whip the eggs whites. Start the eggs whites and cream of tartar at low speed until they start to get foamy, then increase the speed of the mixer to medium. Add the granulated sugar 1 tablespoon at a time. This gives the sugar time to slowly get incorporated into the eggs. When the eggs are beaten they will appear stiff and glossy. Fold in the chopped chocolate and a pinch of salt. Sift the cocoa powder and expresso powder over the whipped egg whites. Very gently fold together the mixture until incorporated. The mixture will take on a marble swirl appearance.

Using a tablespoon or an ice cream scoop, dollop the meringue batter into mounds on the lined baking sheets. Bake for at least an hour or until the meringues are firm on the outside. They will harden as they cool. The recipe makes about 2 dozen 2-inch cookies. They can be stored in an airtight container for up to a week. They’ll never last that long!!

Inspiration: Food and Wine