Espresso meringues dipped in chocolate – I use them like some people use Hershey’s Kisses to fill out a cookie box. But these little cookies really deserve some respect. They’re light, gluten free – casein free if you forgo the dipping in chocolate part, and pretty! You can churn out 5 dozen cookies in no time at all!
- 2 large egg whites, room temperature
- 2 pinches of cream of tartar
- 2 pinches of salt
- 3 teaspoons instant espresso powder
- 1/2 cup superfine granulated sugar
- 1 – 12 ounce bag of semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
- Preheat oven to 200º, line two baking sheets with parchment paper.
- Beat egg whites with cream of tartar and salt with an electric mixer until it holds soft peaks.
- Add espresso powder, then sugar slowly and increase speed to high until the meringue holds stiff, glossy peaks.
- Transfer meringue into a pastry bag fitted with a large star tip (Ateco 846) and pipe onto four corners of the baking sheet to secure parchment paper.
- Pipe 1″ stars 1″inch high on baking sheet, 1/2″ apart.
- Bake until dry and crisp 1 1/2 to 2 hours – they are done when they release from the parchment easily.
- Turn off oven, and prop the door open with the handle of a wooden spoon for an hour. Place meringues on a wire rack to cool.
- In a double boiler over simmering water or a microwave, melt the chocolate and shortening together. If using a microwave, melt in 30 second increments, stirring after each addition, until chocolate is smooth.
- Dip meringues in chocolate and set on a wax papered baking sheet. Let solidify and store in air tight containers for up to 2 weeks. Makes about 5 dozen cookies.
