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.
Photo: Espresso Chip Meringues Recipe

















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By BrandiLynn1
Norwalk, CA
on April 06, 2013
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i made these after reading reviews followed directions exactly with cooking temp lowered to 250...after the hour i shut oven off family could only wait 40 mins not the recommended 2 hours they loved them personally i don't like meringue (on pie... these were great like eating flavored air i'm going to try lemon ones now. even if your unsure try it, play with the flavors im a happy camper because im not all that comfortable in the kitchen but these were easy and fun the first thing ive made with my new kitchen aid
By JMDuff
Stamford, CT
on February 08, 2013
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These were just okay.
By Foodlover1001
ROWLAND HEIGHTS, CA
on February 01, 2013
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This recipe is way too sweet. I baked them at 250 degree for 30 minutes on each side and they turned out ok. They were very crispy but tasted like sugar. I probably won't be making these again. I had tried four of Giada's recipes and the food either turned out too sweet or wrong texture. Her recipes look good on TV but often need tweaking. I do love her show.
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