Mocha-Chip Meringues

This recipe comes from Everyday Food Jan/Feb issue 2008

3/4 cup sugar
1 T cornstarch
3 large egg whites, room temperature
1/4 tsp salt
1 tsp instant espresso powder
3 T unsweetened cocoa powder
1/2 cup semisweet chocolate chips

1 Preheat oven to 300 degrees, 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.

2 In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 T 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.

3 Drop batter by level teaspoons 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.

Makes 48 cookies