This recipe is from Season 2 of 5 Ingredient Fix
Preheat the oven to 250 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
Put 1/4 cup blanched almonds and 1 teaspoon sugar into a food processor and pulse until it resembles cornmeal; reserve. Finely chop the remaining almonds.
In a stand mixer with the whisk attachment, beat egg whites and salt until very soft peaks have formed. In a small bowl, stir together the remaining 1/4 cup sugar and espresso powder. With the mixer running on low, slowly add in the sugar and the espresso powder, 1 tablespoon at a time, whipping just to the stiff peak stage, (do not overbeat). Gently fold in the reserved almond flour.
With a large offset spatula, spread the meringue batter on the lined baking sheet in an even layer, about 1/2-inch thick. Sprinkle the finely chopped almonds and chocolate chips evenly over the surface of the meringue and bake for 1 hour. Turn the oven off, leaving the meringue in the oven to dry out further and cool for an additional 1 hour.
To serve, break the meringue into pieces. Leftover meringues can be stored in an airtight container at room temperature in a dry cool place for up to 3 days.
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