This season is a good time for a lighter type of dessert... spun with the magic of eggs, sugar, and air. I added espresso, and raspberry chocolate chips to a classic meringue cookie recipe, and this was the result. These were the first of the raffle items I promised I would give away to anyone who donated to my Make a Wish walk with Armstrong and Getty.
Here's the recipe!
3 egg whites
1/4 tsp cream of tartar
3/4 cup sugar
1/4 cup finely ground coffee (espresso)
Preheat oven to 200°F. Pulse the coffee and the sugar in a food processor until finely ground. Set aside. Beat the egg whites in a mixer until foamy and slowly add the sugar mixture and then the cream of tartar. Beat until the mixture forms stiff peaks. Fold in 3/4 cup to 1 cup of chocolate chips, and drop by tablespoonfuls onto parchment lined baing sheet. Bake for 1.5 hours, then turn off oven. DO NOT open the door or allow any heat to escape. Leave in oven for a few more hours.
After meringues have cooled, melt some semi-sweet chocolate and drizzle over the top of the meringues.