Mocha-Chip Meringues

Amazingly easy and intensely good, this Martha Stewart recipe yields 48 light-as-air cookies that won't last so feel free to gobble them up with reckless abandon.

I seriously have a category in my giant, weighs a ton, three-ring-binder of a cookbook that is called "Quick, Easy, Chocolate." No kidding.  I like to get right to the heart of the matter.  When I want chocolate, I want it now!  And I don't want to have to dig for obscure ingredients, or fuss with utensils.  I want to be able to open one (maybe two) cabinet doors, get the job done, and be able to pop one into my mouth as soon as the coffee has finished brewing.  Okay these do take a little bit longer than that, but I used my time wisely -- while they were baking I made another cookie dough that will make an appearance here later in the week -- but they are well worth it.  Imagine a chocolate cloud and you pretty much get the idea as to what you can expect from this cookie.  Try them, you will not be disappointed.

MOCHA-CHIP MERINGUES

3/4 cup sugar
1 tablespoon cornstarch
3 large egg whites, room temperature
1/4 teaspoon salt
1 teaspoon instant espresso powder*
3 tablespoons unsweetened cocoa powder
1/2 cup 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.

*I used Medaglia d'Oro and make it a habit to always keep a small jar on hand.

Thanks, Martha!