Chocolate-Dipped Espresso Meringues
December 03, 2017
"realsimpledotcom is 1 of my favorite recipe sources because they do exactly what they promise by sharing easy-fix & delicious recipes that have never failed me. 1 of their recent emails featured a series of 51 chocolate recipes & 5 of them won my immediate favor. This is the 3rd of my favorites & credit for this recipe was given to Gina Maria Miraglia Eriquez. I hope you'll decide to try this recipe & ENJOY the outcome! (Cooking time does include 1 hr cooling time in the oven)"
- Serving Size: 1 (18.5 g)
- Calories 80
- Total Fat - 2.6 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 80.9 mg
- Total Carbohydrate - 14.8 g
- Dietary Fiber - 0.5 g
- Sugars - 14.5 g
- Protein - 0.4 g
- Calcium - 3.6 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Heat oven to 200F.
Using an electric mixer, beat the egg whites w/the vanilla, espresso powder, salt & cream of tartar on med-high speed until soft peaks form. Very gradually (1 tbsp at a time) beat in the sugar. Increase mixer speed to high & beat until the mixture holds glossy peaks.
Drop heaping tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 in apart.
Bake until dry, crisp & firm (about 2 hrs). The meringues are done when they release easily from the parchment paper)
Turn off the oven, prop open the door about 1/2 inch using the handle of a wooden spoon & let the meringues sit inside for 1 hr. Slide the parchment (w/the meringues on top) onto racks & let cool completely.
Peel the meringues off the parchment, then dip the bottom of each into the chocolate, allowing any excess to drip off. Place on parchment-lined baking sheets & refrigerate just until the chocolate is set (25-30 min). Store the cookies in an airtight container at room temp for up to 3 dys.
NOTE: The yield is 24 cookies which I showed as 12 servings @ 2 per person.
Tips & Variations
- No special items are required.