• Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
• Whip the egg whites in a clean bowl on high speed until soft peaks form.
• Gradually add the sugar, one teaspoon at a time, continuing to whip at high speed until the sugar is fully dissolved, and stiff peaks form. The mixture should be glossy and firm.
• Slowly pour in the cooled espresso in a steady stream, while continuing to whip at high speed. The mixture may loosen slightly, but continue beating until it thickens back into stiff peaks.
• If you’d like a rustic, homemade look, spoon the meringue onto the baking sheet in dollops. If you want a more polished appearance, transfer the meringue into a pastry bag fitted with a rosette tip, and pipe 1-inch rosettes spaced about 2.5 cm apart.
• Bake at 120°C (250°F) for 1 hour. After baking, turn off the oven, but do not open the door. Let the meringues cool and dry out in the oven for 2 hours.
• If using chocolate, melt the dark chocolate and drizzle it over the cooled meringues before serving.
• Store the meringues in an airtight container to keep them crisp.

Tips:

If you don’t have an espresso machine, a moka pot works just as well. For this batch, I used our 1942 Blend, but any coffee suitable for espresso/moka pot will do. I’ve adapted this recipe for a regular oven, but if you have an Aga, just pop the meringues in the simmering oven for 2-3 hours, depending on the size.