Espresso Chip Meringues

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I love Meringues, and will make them without the Espresso.

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These are divine! I've tried many other meringue recipes, and these come out best by far! The espresso is perfect, subtle, and the texture is so so great--the bottom is almost like a cookie, and the top is a crispy cloud. MMMM! When I tried using a piping bag, the mini chips got logjammed, so I would maybe recommend not trying that...also, I don't bother rotating the pan halfway though anymore, they seem to come out just as well in my oven without that step.

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It was a hit at our dinner party and it was the first time I made meringues!

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Enjoyed this recipe and it was something different. However, I thought they were too sweet. Will cut down on sugar next time. Good for gifts!

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Sooooo good!!! A hit for my gluten free family!

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We used Starbucks French Roast Via and used four packets of it for a double batch. I think that it was a little too strong, but not horrible tasting. We have a gas oven so we lowered the temperature to 235 and lessened the two hour time block by thirty minutes and they were GREAT!!!!!!!!!!!

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this was my first attempt at making meringues(I happened to have 3 eggs in frig which had reached the date on their cartonI just used the sugar I had on hand organic cane sugar and tollhouse morsels and skipped the espresso powder since I did not have any, they turned out Great, I find they keep getting better the longer they sit in my food network plastic snapware, they are still crisp but more of a softer crispness than when they were first made. this recipe is a Keeper!