Espresso Meringues



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
  1. Preheat oven to 200º, line two baking sheets with parchment paper.
  2. Beat egg whites with cream of tartar and salt with an electric mixer until it holds soft peaks.
  3. Add espresso powder, then sugar slowly and increase speed to high until the meringue holds stiff, glossy peaks.
  4. 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.
  5. Pipe 1″ stars 1″inch high on baking sheet, 1/2″ apart.
  6. Bake until dry and crisp 1 1/2 to 2 hours – they are done when they release from the parchment easily.
  7. 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.
  8. 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.
  9. 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.
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