Hands-On Time
30 Mins
Total Time
3 Hours 30 Mins
Yield
Makes 24 meringues
Victor Schrager

How to Make It

Step 1

Heat oven to 200° F.

Step 2

Using an electric mixer, beat the egg whites with the vanilla, espresso powder, salt, and cream of tartar on medium-high speed until soft peaks form. Very gradually (1 tablespoon at a time) beat in the sugar; increase mixer speed to high and beat until the mixture holds glossy peaks.

Step 3

Drop heaping tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.

Step 4

Bake until dry, crisp, and firm, about 2 hours. (The meringues are done when they release easily from the parchment.)

Step 5

Turn off the oven, prop open the door about ½ inch (use the handle of a wooden spoon), and let the meringues sit inside for 1 hour. Slide the parchment (with the meringues on top) onto racks and let cool completely.

Step 6

Peel the meringues off the parchment, then dip the bottom of each into the chocolate, allowing any excess to drip off. Place on parchment-lined baking sheets and refrigerate just until the chocolate is set, 25 to 30 minutes. Store the cookies in an airtight container at room temperature for up to 3 days.

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