Lunch: Cocoa Nib Meringues

Cocoa nibs are roasted cocoa beans, broken into small pieces; they add a bittersweet crunch. Look for them on the baking aisle at specialty stores or large supermarkets. Superfine sugar dissolves easily into the meringue for a supple texture. If you can't

Ingredients

1/2 teaspoon cream of tartar
3 large egg whites
1/2 cup superfine sugar
2 tablespoons unsweetened cocoa
2 teaspoons cocoa nibs
1 teaspoon instant espresso granules or 2 teaspoons instant coffee granules
Dash of salt
1 teaspoon unsweetened cocoa (optional)

Instructions

Preheat oven to 225 °.
Line a baking sheet with parchment paper.
Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add superfine sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 2 tablespoons unsweetened cocoa, cocoa nibs, instant espresso granules, and salt; beat just until blended.
Drop batter by tablespoonfuls onto prepared baking sheet. Bake at 225 ° for 1 hour. Turn oven off (do not remove pan from oven); cool meringues in closed oven at least 8 hours or until crisp. Carefully remove meringues from paper. Sprinkle with 1 teaspoon unsweetened cocoa, if desired.

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