With some time and 4 ingredients, you've got delicious light-as-air meringues with a twist. Instant espresso powder is added to the meringues to give them a punchy flavor upgrade, and the cooked cookies are dipped in dark chocolate to bring a dark, earthy flavor that pairs perfectly with the coffee notes and sugary sweet meringues.
Prep Time 15minutes
Cook Time 2hours
Dry Time 8hours
Total Time 2hours15minutes
2extra-large egg whitesroom temperature
1Clight brown sugar
2Tbinstant espresso powder
6ozdark chocolate chips
Combing the eggs whites, sugar and salt in the top pot of a double boiler or a heatproof bowl. Using a double boiler or a bowl set over simmering, not boiling, water (be sure the pot is not touching the water; it should be sitting just above the water), heat the egg whites, sugar and salt for 3 minutes, whisking constantly.
Remove the egg white mixture from the heat and carefully pour into a large stand mixer bowl. With a whisk attachment, whip the mixture on medium first then increasing to high as the mix thickens. Whip for about 5 minutes or until the meringue is very glossy and stiff.
Turn the mixer back down to medium and add the instant espresso powder. Mix until well combined.
Preheat the oven to 275 degrees and prepare two baking sheets with parchment paper. Using two teaspoons, scoop tablespoon-ish or about 1.5-inch globs of meringue onto the baking sheets. Place about 10 per sheet, leaving room for the meringues to grow.
Place in the preheated oven and cook for 2 hours. Once the cooking time is complete, turn the oven off and let cool in the oven overnight. If you don't have that kind of time, prop the oven door open with a wooden spoon to speed up the cooling process, and leave the meringue in the oven to cool for at least two hours. This drying time is essential for good meringues!
Once the meringues are totally cool and dry, melt the dark chocolate in a microwave-safe bowl. Microwave until melted, stirring every 20 seconds. Once the chocolate is totally melted, let stand at room temperature for a few minutes so it's not piping hot.
Dip the bottom of each cooled meringue into the chocolate allowing the chocolate to come up the side of the cookie by about 1 cm. Place the cookie back on the cookie sheet and allow the chocolate to harden at room temperature. Enjoy these cookies within 3 days of preparing or even sooner if you're in a humid environment. Moisture is the enemy of meringues.