Mocha Meringue Bark - blanched slivered almonds

Method

• 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.
• Note: If meringue gets chewy, put it back into a 200 degree F oven for about 30 minutes, turn off the oven and let dry inside the oven while it cools.
• 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.