A crackly shell and soft, pillowy center makes these flourless chocolate meringue cookies perfect for Passover or a gluten-free diet.
Carefully fold in the salt, cocoa, vanilla, and espresso until fully combined. Stir in chopped chocolate.
Using a small ice cream scoop or spoon, scoop out 18 portions onto prepared sheet. (A scoop is ideal so they are evenly portioned rounded mounds.)
Bake about 15 mins or until cookies are set and just beginning to crack.
Cool and dust with confectioners sugar if desired. Store in a sealed container for up to 3 days.