My boyfriend and I both love meringues. I had some extra egg whites that I saved from another project, so I decided to make him some chocolate, expresso Meringues.
I used King Arthur Flour's Expresso Meringue recipe and added 1 teaspoon of dutch process unsweetened cocoa to the recipe. Then piped them and popped them into a 200 degree convection oven.
When they came out, they were still a touch moist, so I popped them into the proof box at 90 degrees for another hour until they were perfect.