Chocolate Espresso Meringue Cookies

• 3 pieces large egg whites
• 1 tablespoon espresso powder
• 1 tablespoon cocoa powder
• 3/4 cup granulated sugar
• 2 tablespoons powdered sugar
• 1/2 teaspoon white vinegar
• 100 grams dark chocolate, melted and cooled

1. Preheat oven to 275F. Line baking sheet with parchment paper.
2. In a standing mixer fitted with the whisk attachment, whip egg whites until soft peaks form. Gradually add in Espresso powder, cocoa powder, both sugars and vinegar. Increase speed and continue whipping until stiff and glossy peaks form.
3. Pipe or spoon mixture onto the prepared baking sheet.
4. Bake for 40 to 50 minutes, until the bases of the meringues are firm and are easily peeled away from the parchment paper. Transfer to wire rack to cool completely.
5. Drizzle melted chocolate on top of the meringues before serving.

egg whites, espresso powder, cocoa powder, sugar, powdered sugar, white vinegar, chocolate

Taken from food52.com/recipes/31113-chocolate-espresso-meringue-cookies (may not work)