Coffee meringues with crushed chocolate

Ingredients:

• Whites of 3 large eggs, room temperature
• A pinch of fine salt
• 3/4 cup superfine sugar
• 1/8 tsp cream of tartar
• 1/4 tsp vanilla extract
• 2 tsp dry instant coffee
• 2/3 tbsp. semi-sweet chocolate in mini granules

Preparation:

1. Place the baking sheet in the center of the oven and preheat the oven to 150°C. Line the baking sheet with parchment paper. Set aside.
2. In the bowl of a stand mixer, beat the egg whites and salt with the whisk attachment on medium-low speed until foamy, about 1 minute. Increase the mixer speed to medium-high and gradually add the sugar, 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the mixer speed to high and beat until the mixture forms thick peaks, 3-5 minutes. Fold in the chocolate chips with a spatula.
3. Place the meringues on the prepared baking sheet in mounds of 1/4 to 1/2 cup, spacing them 2 inches apart. Bake for 30 minutes. Rotate the baking sheet and bake for another 30 minutes.
4. Turn off the oven and let the meringues cool in the oven for about 2 hours. Remove from the oven and let cool completely. Store in a bag or airtight container for up to 4 days..