Meringues (Espresso & Chocolate Chip)
Ingredients
Instructions
- 1
Preheat oven to 300°F (shift to convection when cooking).
- 2
Line baking sheet with parchment paper.
- 3
At low-medium speed, beat egg whites and salt until frothy, about 1 minute.
- 4
At high-medium speed, slowly add in the sugar, then add cream of tartar, vanilla, and espresso powder.
- 5
At highest speed, beat about 5 minutes until mixture is thick and holds a stiff peak.
- 6
Fold in chocolate chips with spatula.
- 7
Shape the meringues using one of these methods:
- 8
Bake 30 minutes, then rotate pan.
- 9
Reduce heat to 290°F and bake another 30 minutes.
- 10
Turn oven down to 190°F and bake another 1-2 hours (depending on size) to cook and dry out the interiors.
- 11
Turn oven OFF and let meringues sit undisturbed for another 2 hours to cool down.
- 12
Store in perfectly airtight container.
💡 Cook's Notes
*To make superfine sugar: Place 3/4 cup granulated sugar in a MagicBullet blender and blend until the crystals transform into a quasi-powder. You will see the change visually as it churns. This powder is chemically the same as granulated sugar and is not the same as "powdered sugar" which has additives to prevent clumping.
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