Meringues: Can you say divine? And then you add chocolate. Yes please.
Monday, Saturday… it’s allllll ok now. But then —-add espresso!?!? Basically, this is what you call a life changing recipe. That’s right – make this, and life, changed. For the better of course. There’s nothing that chocolate, sugar, and coffee can’t quite do.
This recipe for Chocolate espresso meringue cookies is a spin on your classic meringue.
Inspired by Linda Lomelino’s amazing chocolate meringues, I wanted a recipe that featured espresso. This combination offered nothing short of “delicious”.
Recipe note: you may want to double or triple this. One batch yields about 6 medium to large meringues. If you’re having friends over or taking this as a dessert to a party, you’ll definitely want more. Serve on their own or top with chocolate shavings, nuts (if there’s no allergens) and whipped cream if you’re feeling excited and slightly fancy. Pair it with a cup of coffee for a next level experience.
This recipe is featured in my recent story about How To Make A Thanksgiving Dessert Table.
Take a look and let me know what you think! Hope you can make this during the holiday season. Make sure to share on social by tagging @christiannkoepke.
Chocolate Espresso Meringue Cookies [Dairy free, Nut free, Gluten Free]
- 3 egg whites
- 141g (3/4 cup) superfine sugar
- 1 teaspoon vanilla powder
- 1/4 tsp white wine vinegar
- 127g / 4.5 oz dark chocolate (any grade), melted
- 2 teaspoons single origin coffee, finely ground for espresso
- Preheat the oven to 250° F. Line a large rimmed baking sheet with parchment paper.
- In double boiler over medium heat, melt chocolate. Remove from heat. Transfer from hot pan to a new, small bowl. Allow to slightly cool while you prepare the meringue (this will harden after a few minutes, so work quickly and keep a watchful eye).
- In an electric mixer bowl, beat egg whites with vinegar on low speed until foamy.
- Increase the speed to medium and slowly pour in vanilla powder and then sugar, as little as 1 tablespoon at a time. Beat until the whites are stiff and glossy. Add the espresso powder and continue to whisk in, but just until incorporated.
- Remove bowl from mixer. Pour in half to 2/3rds of the room temp, melted chocolate. Using spatula, fold in meringue 2-3 times only. Keep the swirls for a stunning look.
- Spoon meringue onto prepared baking sheet. Shape however you like, in whichever size you prefer. Just make sure that all meringues on your pan resemble the same size to ensure even cooking.
- Bake for about 1 hour, or until the meringues are firm on the outside but still chewy in the center. Let cool completely. Reheat remaining ⅓ chocolate, drizzle before serving. Enjoy!