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Cocoa Nib Meringues

Photo: Photo: Becky Luigart-Stayner
Yield 36 meringues (serving size: 1 meringue)
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.

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)

Nutrition 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

How to Make It

  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.