Chocolate Espresso Meringue Cookies
If you want chocolate, espresso and sugar this is it! These cookies are SWEET!
Servings: 1 Dozen
- 1 Tsp. Cream of tartar
- 2 C. Sugar
- 4 oz. Chocolate chips dark or any variety
- 2 Tbsp. Cocoa powder
- 4 Tsp. Espresso powder
- 7 Large egg whites at room temperature
Preheat oven to 225° F and line a large baking sheet with foil. I doubled this recipe so I had to use multiple baking sheets. Measure out all ingredients.
Pour the egg whites into a mixing bowl and begin to whip on low speed until frothy. Rain in cream of tartar and whip until incorporated. Rain in your sugar and whip until stiff peaks are reached.
Spoon your espresso powder, chocolate, and cocoa powder over meringue and fold in three times only to reach a marbled look. I used a spatula to complete this step.
Portion meringue batter with a cookie scoop onto a baking sheet. Baking for 1 hour or until the meringues are firm to the touch but soft and chewy in the middle. Store in an airtight container for about a week.