Makes 2 dozen meringues
Pinch of salt
¾ cup superfine sugar
1/8 tsp cream of tartar
¼ tsp vanilla extract
2 tsp instant espresso powder
2/3 cup mini semi-sweet chocolate chips
Pre-heat the oven to 300°F and arrange the racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper, and set aside.
Combine the egg whites and salt in the bowl of an electric stand mixer fitted with a whisk attachment. Beat on medium-low speed until frothy, about 1 minute. Increase the speed to medium-high, then 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. (‘Stiff peaks’ means that when you remove the whisk from the eggs, a point should form and not fall down.) Using a rubber spatula, fold in the mini chocolate chips
Drop dollops of the mixture, about 2 tablespoons or less per scoop, onto the parchment-lined baking sheet, spacing them 2-inches apart. You should get about 24 scoops per recipe. Bake for 30 minutes, then rotate the pans (trading their positions and turning them each 180 degrees) and bake until lightly golden brown, about another 30 minutes. Turn and rotate the pans again, then turn off the oven. Allow the meringues to cool while still in the oven, about 2 hours.
Remove from the oven and let cool completely. Store at room temperature in a completely air-tight container for up to 3 days.
