Chocolate-Dipped Espresso Meringues

2 Dec

Okay, let’s face it. ANYTHING dipped in chocolate is going to be delicious. However, these go above and beyond deliciousness. The light, crunchy, ever-so-slightly bitterness of the meringue is complimented well by the rich, decadent dark chocolate.

Note: When it comes to something like this, there are very few ingredients. This means, that the ingredients you use should be of higher quality. Don’t skimp on the chocolate! Go for the good stuff. Trust me, you’ll be so glad you did.

Chocolate-dipped Espresso Meringues

1/4 cup granulated sugar

1 tbsp. instant espresso powder

1/8 teaspoon cream of tarter

2 large egg whites

4 oz. bittersweet chocolate, coarsely chopped


Heat the oven to 200 degrees F. Line your baking sheets with parchment paper.

Place a pot of water over a burner to simmer. In a large metal or glass bowl, whisk together the sugar, espresso powder, and cream of tarter; whisk in the egg whites.

Set the bowl over, but not in, the pot of simmering water. Cook, whisking constantly, until the sugar is dissolved and the whites are warm to the touch. About 2-3 minutes.

Remove from the heat and, using an electric mixer, beat on low speed, gradually increasing to high. When soft, glossy peaks form, about five minutes, turn the mixer off and spoon the mixture into a pastry bag fitted with your tip of choice.

Pipe the meringues onto the parchment paper (about 1 inch wide) and bake in the oven until they are just set on the outside. About 25-30 minutes.

Slide the sheets of parchment onto wire racks to cool completely. Slide a spatula underneath to release the meringues.

Melt the chocolate in the microwave. Dip the tops of the meringues in the chocolate, letting excess drop off. Then transfer to the parchment paper to cool.


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