Light, crisp, and cloudlike, these espresso-scented meringues are baked low and slow until perfectly crisp, then dipped or drizzled in dark chocolate for a textural contrast and elegant presentation. Ideal for entertaining or gifting!
1tspcoconut oil or neutral oil (optional, for smooth coating)
Optional: finely ground espresso beans or flake salt for topping
Preheat & Prepare
1
Preheat oven to 225°F (110°C).
Line 2 baking sheets with parchment paper.
Make the Meringue
2
In a clean, grease-free bowl, begin whipping the egg whites on medium speed until foamy.
Add the cream of tartar and a pinch of salt; continue beating until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, increasing speed to high. Beat until glossy stiff peaks form (about 5–6 minutes).
Mix in espresso powder and vanilla until just incorporated.
Pipe or Scoop
3
Transfer the meringue to a piping bag fitted with a star or round tip, or use a spoon to drop mounds onto baking sheets.
Space them at least 1 inch apart.
Bake
4
Bake for 1½ hours, then turn off the oven and let meringues cool inside (door closed) for at least 1 hour. This helps dry them completely.
Melt the Chocolate
5
In a heatproof bowl, melt dark chocolate and coconut oil (if using) over a double boiler or in the microwave in 20-second bursts, stirring between each.
Let the chocolate cool slightly so it’s still fluid but not hot.
Dip & Decorate
6
Dip the bottom or half of each cooled meringue into the chocolate.
Place on parchment to set.
While the chocolate is wet, sprinkle with crushed espresso beans, flake salt, or leave plain.
Set & Serve
7
Let chocolate harden at room temperature (~30 minutes), or refrigerate briefly to speed up.
Store in an airtight container at room temperature for up to 5 days.
Tips & Variations
8
Want mocha meringues? Add 2 tsp cocoa powder to the meringue mixture.
Use white or milk chocolate for variety, or marble drizzle both.
For mini bites, pipe into 1-inch rosettes and reduce baking time by ~15 minutes.
Ingredients
About 24 meringues
For the Meringues
4large egg whites, at room temperature
¼tspcream of tartar
¾cupgranulated sugar
2tspinstant espresso powder
1tspvanilla extract
Pinch of salt
For the Chocolate Coating
6ozdark chocolate (60–70% cacao), chopped
1tspcoconut oil or neutral oil (optional, for smooth coating)
Optional: finely ground espresso beans or flake salt for topping
Directions
Preheat & Prepare
1
Preheat oven to 225°F (110°C).
Line 2 baking sheets with parchment paper.
Make the Meringue
2
In a clean, grease-free bowl, begin whipping the egg whites on medium speed until foamy.
Add the cream of tartar and a pinch of salt; continue beating until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, increasing speed to high. Beat until glossy stiff peaks form (about 5–6 minutes).
Mix in espresso powder and vanilla until just incorporated.
Pipe or Scoop
3
Transfer the meringue to a piping bag fitted with a star or round tip, or use a spoon to drop mounds onto baking sheets.
Space them at least 1 inch apart.
Bake
4
Bake for 1½ hours, then turn off the oven and let meringues cool inside (door closed) for at least 1 hour. This helps dry them completely.
Melt the Chocolate
5
In a heatproof bowl, melt dark chocolate and coconut oil (if using) over a double boiler or in the microwave in 20-second bursts, stirring between each.
Let the chocolate cool slightly so it’s still fluid but not hot.
Dip & Decorate
6
Dip the bottom or half of each cooled meringue into the chocolate.
Place on parchment to set.
While the chocolate is wet, sprinkle with crushed espresso beans, flake salt, or leave plain.
Set & Serve
7
Let chocolate harden at room temperature (~30 minutes), or refrigerate briefly to speed up.
Store in an airtight container at room temperature for up to 5 days.
Tips & Variations
8
Want mocha meringues? Add 2 tsp cocoa powder to the meringue mixture.
Use white or milk chocolate for variety, or marble drizzle both.
For mini bites, pipe into 1-inch rosettes and reduce baking time by ~15 minutes.
