Mocha-Chip Meringues

This recipe was featured in a past issue of Martha Stewart "Everyday Food." I didn't have any instant espresso powder on hand, so I just made chocolate chip meringues. They came out light, airy, glossy, and delicious! I used a Silpat on one baking sheet and regular parchment paper on the other, and both sheets yielded great results.MOCHA-CHIP MERINGUES

makes 48

3/4 c sugar
1 tbs cornstarch
3 large egg whites, at room temperature
1/4 tsp salt
1 tsp instant espresso powder (I omitted this)
3 tbs unsweetened cocoa powder
1/2 c semisweet chocolate chips

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.

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.