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Photo: Photo: Becky Luigart-Stayner Photo by: Photo: Photo: Becky Luigart-Stayner

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 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.

Cooking Light SEPTEMBER 2009

  • Yield: 36 meringues (serving size: 1 meringue)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 14
  • Fat: 0.1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 3.1g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 9mg
  • Calcium: 1mg

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Cocoa Nib Meringues Recipe