Mocha Chip Meringues
Every friday I like to cook treats and put them in the hallway of my building. We live in a small three story walk up with 10 units. Everyone knows everyone and we all get along. It is lovely to live in a building where you know and get along with all your neighbours and where everyone likes to hang out and do BBQ’s and socialize.
So on Fridays I like to make a nice dinner for my partner and I and part of my friday cooking is also baking. One dessert for us that is a special dessert to go with our fancier than weekday average meal and a treat of some cookies/pie/cake or candy for the hallway. This week was Mocha Chip Meringues. This recipe comes from Martha Stewart and is a favourite I like to make. It is simple and tasty does not have a lot of ingredients and can be make in little time. It is also a great use of some spare egg whites you might have in your fridge.
A tip for using egg whites in meringues is to age your egg whites. This is done by simply putting your egg whites into a glass jar, putting some paper towel over it, and than securing the ring of the typical two part lid onto the canning jar. The point here is that you want to secure the paper towel on top of the jar so you can use elastic bands or string or whatever works. The paper towel will allow for air flow into the jar of egg whites but keep anything else out. Now leave it in your fridge for at least a day and up to 5 days. These are now “aged” egg whites and will beat up lighter and fluffier than other whites. Perfect for making macarons or Mocha Chip Meringues
Note, I added a teaspoon (5 ml) of rum extract just to give another dimension of flavour.
Mocha Chip Meringues:
- ¾ cup sugar
- 1 tablespoon cornstarch
- 3 large egg whites, room temperature
- ¼ teaspoon salt
- 1 teaspoon instant espresso powder
- 3 tablespoons unsweetened cocoa powder
- ½ cup semisweet chocolate chips
- Preheat oven to 148c or 300f, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
- In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
- Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.