Espresso Chip Meringues Recipes

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MOCHA-CHIP MERINGUES



Mocha-Chip Meringues image

Espresso powder intensifies the chocolatey taste of these elegant little cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 48

Number Of Ingredients 7

3/4 cup sugar
1 tablespoon cornstarch
3 large egg whites, room temperature
1/4 teaspoon salt
1 teaspoon instant espresso powder
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
  • In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
  • Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.

ESPRESSO CHIP MERINGUES



Espresso Chip Meringues image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h10m

Yield 12 meringues

Number Of Ingredients 7

3 egg whites, at room temperature
Pinch fine sea salt
3/4 cup superfine baker's sugar*
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 teaspoons instant espresso powder
2/3 cup mini semisweet chocolate chips

Steps:

  • *Can be found at specialty cooking stores
  • Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
  • Store airtight in a plastic container for up to 4 days.
  • Cook's Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.

ESPRESSO CHIP MERINGUES



Espresso Chip Meringues image

Provided by Giada De Laurentiis

Yield 12 meringues

Number Of Ingredients 7

3 large egg whites, at room temperature
Pinch of fine sea salt
3/4 cup superfine sugar
1/8 teaspoon cream of tartar
1/4 teaspoon pure vanilla extract
2 teaspoons instant espresso powder
2/3cup mini semisweet chocolate chips

Steps:

  • Place an oven rack in the center of the oven and preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-low speed until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Using a spatula, fold in the chocolate chips.
  • Drop 1/4 to 1/2 cupfuls of the mixture onto the prepared baking sheet, spacing them 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool while still in the oven, about 2 hours.
  • Remove from the oven and let cool completely. Store in bags or an airtight container up to 4 days.

ESPRESSO CHIP MERINGUES



Espresso Chip Meringues image

I dare you to stop after just one of these light and airy little treats; they melt on your tongue, leaving just a kiss of mocha flavor behind. Wait for a cool, dry day to attempt these, as humidity ruins the texture of meringues, making them grainy and gummy.

Yield makes 12 meringues

Number Of Ingredients 7

3 large egg whites, at room temperature
Pinch of fine sea salt
3/4 cup superfine sugar (see Cook's Note)
1/8 teaspoon cream of tartar
1/4 teaspoon pure vanilla extract
2 teaspoons instant espresso powder
2/3 cup mini semisweet chocolate chips

Steps:

  • Place an oven rack in the center of the oven and preheat the oven to 300°F. Line a baking sheet with parchment paper. Set aside.
  • In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-low speed until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Using a spatula, fold in the chocolate chips.
  • Drop 1/4 to 1/2 cupfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool while still in the oven, about 2 hours.
  • Remove from the oven and let cool completely. Store in an airtight container for up to 4 days.
  • Superfine sugar can be found in most well-stocked supermarkets and in specialty baking stores.

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