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Meringue is intriguing. It is super simple and fast yet so many people seem scared to use it! Meringue always has the basics of egg whites whipped into submission with sugar. Thankfully you can make variations that change the flavor and add so much interest: like chocolate and espresso. These cookies are light and simple and perfect for a mid-afternoon snack or tea and coffee with company.
Watch these disappear not only to your company but in your own mouth as well!
Watch how to make these espresso chocolate meringues:
Espresso Chocolate Meringues
- ¾ cup superfine sugar
- 1 tbsp cornstarch
- 3 large egg whites room temperature
- ¼ tsp cream of tartar
- 1 tsp espresso powder
- 4 tbsp Dutch process cocoa
- Whisk together superfine sugar and cornstarch in a small bowl to combine.
- In the bowl of an electric mixer, whip egg whites on medium-low with cream of tartar until light and frothy.
- Slowly add sugar and cornstarch mixture to egg whites with mixer running, one tablespoon at a time. Increase the mixer to medium-high until stiff peaks and the whites become shiny and glossy in texture.
- Add espresso powder and cocoa and mix to incorporate. You may need to fold a few times by hand to ensure the cocoa is fully mixed in.
- Pipe or dollop with spoons onto parchment-lined baking sheets, making sure to create small and flat cookies. Large puffy cookies will bake more hollow and be hard to eat. Top with shaved chocolate (optional).
- Bake in a preheated 300°F oven for 30-60 minutes, depending on the size and shape of the cookies.
- Once dry to the touch, pull out of the oven and let cool on baking sheets for 20 minutes.
- Spread Nutella on the back of one cookie and sandwich with another.