Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Mocha-Chip Meringues 3.7 (128) 14 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 48 Espresso powder intensifies the chocolatey taste of these elegant little cookies. Ingredients ¾ cup sugar 1 tablespoon cornstarch 3 large egg whites, room temperature ¼ teaspoon salt 1 teaspoon instant espresso powder 3 tablespoons unsweetened cocoa powder ½ cup semisweet chocolate chips Directions 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. Print