Cocoa Nib Meringues

Cocoa Nib Meringues Recipe
Photo: Photo: Becky Luigart-Stayner
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 find superfine sugar, process granulated sugar in a blender for a minute or two. Store meringues in an airtight container for up to one day. Serve as a crowd-pleasing follow-up to the Spice-Rubbed Braised Beef.


36 meringues (serving size: 1 meringue)

Recipe from

Cooking Light

Nutritional Information

Calories 14
Fat 0.1 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 3.1 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 9 mg
Calcium 1 mg


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)


1. Preheat oven to 225°.

2. Line a baking sheet with parchment paper.

3. 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.

4. 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.

September 2009
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