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

How to Make It

Step 1

Preheat oven to 225°.

Step 2

Line a baking sheet with parchment paper.

Step 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.

Step 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.

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