Trick: You’ll know when meringues are cooked if they release easily from the parchment when gently picked up. Store chocolate-dipped meringues in an airtight container at room temperature for up to three days, that is if they last that long.


  • 2 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder
  • ¼  teaspoon kosher salt
  • 1 pinch cream of tartar
  • ½  cup sugar
  • 4 ounces semisweet chocolate, melted and cooled to room temperature


Preheat oven to 200° F.

Whip egg whites and next four ingredients in an electric mixer on medium-high speed until soft peaks start to form.  Gradually add sugar, beating until stiff peaks form. 

Spoon heaping tablespoonfuls onto parchment paper-lined baking sheets, leaving at least one inch between.

Bake two hours or until they are dry, crisp, and firm. Turn off oven, prop open the door about ½ inch and allow meringues to stand sit one hour. Remove from oven and let cool.

Dip one half of each meringue in the melted chocolate, and place back on the parchment paper. Chill 15 minutes or until chocolate is firm.