3/4 cup sugar
1 Tbsp cornstarch
3 egg whites, room temperature
1/4 tsp salt
1 tsp instant espresso powder
3 Tbsp unsweetened cocoa powder
1/2 cup semisweet chocolate chips
Set oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper and set aside. In a small bowl, whisk together sugar and cornstarch and 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 and 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.
Rookie's Notes: Meringue can be fussy. I think the trick to these is separating the egg whites and then let them come to room temperature. Megan is the meringue expert and she made sure we did that. It seemed to work because the egg whites were stiff and glossy like they should have been.
