Espresso Chip Meringues

Recipe courtesy Giada De Laurentiis, 2008

Show: Giada at HomeEpisode: Polo Brunch

Rated: 5 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
12 meringues

Times:

Prep: 10 min
Inactive Prep: 2 hr 0 min
Cook: 1 hr 0 min
Total:: 3 hr 10 min

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Ingredients

3 egg whites, at room temperature
Pinch fine sea salt
3/4 cup superfine baker's sugar*
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 teaspoons instant espresso powder
2/3 cup mini semisweet chocolate chips

Directions

*Can be found at specialty cooking stores

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.

In a stand 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 tablespoon at a time. Add the cream of tartar, vanilla extract, 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 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches 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.

Store airtight in a plastic container for up to 4 days.

Cook's Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.

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Comments & Reviews

recipe Espresso Chip Meringues
Diane Gilbert, AZ 12-05-2009
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Switch it up!
Rated: 5 stars out of 5

This is a fabulous recipe and they were a big hit at a Christmas party. If you want a variety, replace chocolate with... peppermint candy bits and omit espresso. If you want a chew factor, replace chocolate with sweetened coconut....just like a macaroon but many less calories! I use my convection oven at 275 degrees, they don't ever burn or brown too much and you can do multiple trays at the same time. Thanks Giada for making meringues popular again!Read more
recipe Espresso Chip Meringues
Staci Austin, TX 12-01-2009
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Addicting
Rated: 5 stars out of 5

I cannot stop eating these....AND I didnt add the espresso powder. Lord help me when I make them again and add the espresso... - oh lord! I did mine at 300 and made sure the rack was in the middle and did let them sit for 2 hours. But, I can see why 250 would be a little safer. Anyhow. These are FABULOUS! Loved the directions - so specific and easy. Emeril's kisses recipe was not good. This one was the bee's knees.Read more
recipe Espresso Chip Meringues
Cristi Glendale, AZ 11-12-2009
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Incredibly EASY
Rated: 5 stars out of 5

Meringues are so incredibly easy and fast. I did not have espresso powder, so I used instant coffee instead. Big hit at... work. I think I will cut back on the sugar just slightly.Read more
recipe Espresso Chip Meringues
Marla henderson, NV 08-23-2009
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Temperature too high!
Rated: 4 stars out of 5

I whipped up a batch today and tasted the meringue before baking. The taste was fabulous! Unfortunately, when I checked... them after 30 minutes they were far too brown and smelled slightly burned. I'm going to try them again at 200 degrees for an hour and a half as that is what a similar recipe suggests. Hope it works!Read more
recipe Espresso Chip Meringues
Audrey Katy, TX 08-20-2009
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choco goodness!
Rated: 5 stars out of 5

i've never made meringues before but after watching the show and following the recipe, it was easy. now how to wait 2 whole... hours after the cookies are done to eat is impossible and painful, but the cookies were really good. after reading other reviews while my cookies were baking, i panicked and moved the oven temperature from 300 to 250 degrees after 20 minutes of baking. the cookies turned out fine. probably staying at 250 the whole time is best. i used the ateco (one larger size up from what giada recommended) to pipe my cookies so they were smaller which is probably why 250 degrees is better.Read more
recipe Espresso Chip Meringues
Amanda Glassboro, NJ 08-04-2009
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Moist and perfect meringues!
Rated: 5 stars out of 5

This recipe was fabulous! I had never made meringues before but I followed Giada's instructions to a T and these came out... great! I did not use the convection setting on my oven (worried it would overcook them) and the cooking times and temperatures were perfect. I will definitely be adding these to my repetoire!Read more