Chocolate Chip Espresso Meringue Cookies

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.


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