Best 3 Espresso Chip Meringues Recipes
Indulge your senses with a culinary masterpiece that combines the rich aroma of espresso, the delectable sweetness of chocolate chips, and the airy lightness of meringue. These espresso chip meringues are a delightful treat that will tantalize your taste buds and leave you craving more.
With a crispy exterior and a soft, chewy interior, these meringues are the perfect balance of textures. The espresso powder adds a sophisticated depth of flavor, while the chocolate chips provide a burst of sweetness and richness. These meringues are perfect for any occasion, whether you're hosting a dinner party or simply looking for a special treat to enjoy with your family.
This recipe provides detailed instructions and helpful tips to ensure your meringues turn out perfectly. You'll also find variations on the classic recipe, including a gluten-free version and a vegan version, so everyone can enjoy these delicious meringues.
So gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will leave you with a batch of espresso chip meringues that are sure to impress.
ESPRESSO CHIP MERINGUES
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 12 meringues
Number Of Ingredients 7
Steps:
- *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.
ESPRESSO CHIP MERINGUES
Provided by Giada De Laurentiis
Yield 12 meringues
Number Of Ingredients 7
Steps:
- Place an oven rack in the center of the oven and 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 on medium-low speed 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, 3 to 5 minutes. Using a spatula, fold in the chocolate chips.
- Drop 1/4 to 1/2 cupfuls of the mixture onto the prepared baking sheet, spacing them 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 while still in the oven, about 2 hours.
- Remove from the oven and let cool completely. Store in bags or an airtight container up to 4 days.
ESPRESSO CHIP MERINGUES
I dare you to stop after just one of these light and airy little treats; they melt on your tongue, leaving just a kiss of mocha flavor behind. Wait for a cool, dry day to attempt these, as humidity ruins the texture of meringues, making them grainy and gummy.
Yield makes 12 meringues
Number Of Ingredients 7
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 300°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 on medium-low speed 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, 3 to 5 minutes. Using a spatula, fold in the chocolate chips.
- Drop 1/4 to 1/2 cupfuls of the mixture onto the prepared baking sheet, spacing them 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 while still in the oven, about 2 hours.
- Remove from the oven and let cool completely. Store in an airtight container for up to 4 days.
- Superfine sugar can be found in most well-stocked supermarkets and in specialty baking stores.
Tips:
- Use fresh egg whites for the best results, as older egg whites may not whip up as well.
- Make sure the egg whites are at room temperature before you start whipping them, as this will help them whip up more easily.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the egg whites start to foam.
- Continue whipping the egg whites until they reach stiff peaks, which means that they will hold their shape when you lift the whisk out of the bowl.
- Add the sugar gradually to the egg whites, a little at a time, while continuing to whip.
- Once all of the sugar has been added, continue whipping the egg whites for a few more minutes, until they are glossy and smooth.
- Fold in the espresso powder and chocolate chips gently, using a spatula.
- Drop the meringue mixture by rounded tablespoons onto a parchment paper-lined baking sheet.
- Bake the meringues in a preheated oven at 200°F (93°C) for 1 hour and 15 minutes, or until they are dry and crisp.
- Let the meringues cool completely on the baking sheet before serving.
Conclusion:
These espresso chip meringues are a delicious and easy treat that are perfect for any occasion. They are light and airy, with a crispy exterior and a chewy interior. The espresso powder and chocolate chips add a rich and flavorful twist to the classic meringue cookie. Whether you are serving them as a dessert, a snack, or a gift, these meringues are sure to be a hit.
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