By Chef Vincent Tropepe
- 3 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 cup superfine sugar
- 2 ounces bittersweet chocolate, finely chopped (scant 1/2 cup)
- Kosher salt
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons espresso powder
- Step 1 Preheat the oven to 225°. Line a large rimmed baking sheet with parchment paper. 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. 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. Fold in the chopped chocolate and a pinch of salt. Sift the cocoa powder and espresso powder over the meringue and fold 2 or 3 times to incorporate; the meringue should look marbled.
- Step 2 Spoon eight 1/2-cup mounds of meringue onto the prepared baking sheet. Using the back of a spoon, gently spread the meringues into 3-inch rounds. Bake for 1 hour, or until the meringues are firm on the outside but still chewy in the center. Let cool completely.