Mocha Meringues

makes about 20

recipe adapted from Everyday Food Magazine

• 3/4 cup sugar
• 1 tablespoon cornstarch
• 3 large egg whites, at room temperature
• 1/4 teaspoon salt
• 1 teaspoon instant espresso powder
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup semisweet chocolate chips

 

Preheat oven to 300F, with racks in the upper and lower thirds of oven. Line two baking sheets with parchment paper and set aside.  In a small bowl, whisk sugar and cornstarch together; set aside.

In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add the sugar mixture, a little bit at a time. Beat until stiff, glossy peaks form, 6 to 8 minutes total (scraping sides of the bowl halfway through). Add espresso powder and cocoa. Beat until well blended. Fold in chocolate chips with a rubber spatula. 

Drop the batter with a ___ scooper  onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes. Cool completely on sheets, about 20 minutes.