Jewish Espresso Meringues

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• Step 1

  Preheat the oven to 100°C (200°F) and line a baking tray with baking paper. Whisk the egg whites and salt, gradually adding the baking powder and espresso powder. As the mixture starts to thicken, gradually add the two types of sugar, best spoonful by spoonful. Continue to whisk at high speed until the mixture forms glossy peaks.

• Step 2

  Transfer the meringue mass to a piping bag with a star nozzle and pipe small rounds (4–5 cm/1½–2 inches) onto the baking paper, keeping them a little apart. Gently dry the meringues in the preheated oven for about 2 hours, trying not to open the oven door. Switch off the oven and keep the oven door just a tiny bit open with the end of a wooden spoon. Leave the meringues in the oven for another 10 minutes, then transfer them onto a wire rack and leave to cool fully.
   

• Step 3

  Melt the chocolate over a double boiler; set aside and leave to cool a little. Meanwhile, dry-roast the almonds in a pan until golden brown. Dip the meringue tips into the melted chocolate, allow excess chocolate to drain and sprinkle with the chopped, toasted almonds. Leave to set.

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