Make your next batch of meringues special with some chopped chocolate and a fun coffee kick. The crisp meringue shell gives way to a swoony soft interior.
Chocolate Chip Espresso Meringues
3 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup superfine sugar
2 ounces bittersweet chocolate, finely chopped (about 1/2 cup)
1 tablespoon unsweetened cocoa powder
2 teaspoons espresso powder
1. Preheat oven to 225°F. Line a large rimmed baking sheet with parchment paper.
2. 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.
3. Fold the chopped chocolate and a pinch of salt into the beaten egg whites. Sift the cocoa powder and espresso powder over the meringue and fold 2 or 3 times to incorporated to create a marbled effect.
4. Spoon small mounds of meringue onto the prepared baking sheet. Using the back of a spoon, gently spread the meringues into 3-inch rounds.
5. Bake for 1 hour or until the meringues are firm on the outside but still chewy in the center. Let cool completely. The meringues can be stored in an airtight container for up to 1 week.
Makes about 8 to 12
Recipe from Food & Wine
“Ferryman” is new from Brooklyn-based band Quicksilver Daydream. The song feels just like the band’s name…moody, meandering and cool.
This is older, but makes me so happy every time I listen.