Espresso Meringues with Chocolate Chips
Espresso Meringues with Chocolate Chips are incredibly light. They are a perfect flavor combination of espresso crunchiness and dark chocolate chips.
Servings: 24 cookies
- 2 Egg whites
- 1/2 Cup Sugar
- 1 Tsp Vanilla
- 1 Tbsp Instant Espresso Powder
- 1/2 Cup Chocolate chips
- 1/2 Cup Walnuts
Preheat oven to 250 degrees F
Line two baking sheets with parchment paper.
In a medium glass or metal bowl, beat egg whites on high speed until whites become frothy and form soft peaks.
Add sugar a little at a time and continue beating the egg whites on high speed until they become satiny white and start to hold stiff peaks, where the tops stand up straight and then just slightly curves over. Add in vanilla and espresso powder and mix until combined. Add in vanilla and chocolate chips and walnuts.
Drop by heaping teaspoon fulls about 1 1/2" apart on the parchment lined baking sheets. Place in oven and set your timer for 1 hour. At the end of an hour, turn oven off and leave meringues in oven for 2 more hours. This allows the cookies to dry inside to make them perfectly crisp.
Calories: 53kcal | Carbohydrates: 7g | Fat: 2g | Sodium: 6mg | Potassium: 22mg | Sugar: 6g | Vitamin A: 10IU | Calcium: 7mg | Iron: 0.1mg