Espresso chip meringue

Espresso chip meringue

Espresso chip meringue

Prep: 10 (2 hrs inactive prep time) mins
Cook: 60 mins
Serves: 12 meringues
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

Method

Espresso chip meringue

1) Place an oven rack in the centre of the oven. Preheat the oven to 150 degrees C, gas mark 2. Line a baking sheet with parchment paper. Set aside.

1) In an electric 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 tbsp at a time. Add the cream of tartar, vanilla essence, 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 spoonfuls of the mixture onto the prepared baking sheet about 5cm 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.

3) Store airtight in a plastic container for up to 4 days.
Cook's Note: The meringue mixture can also be placed in a piping bag fitted with a large, plain nozzle and piped onto the baking sheet.
Inactive Prep time: 2 hours