Ingredients for Meringue Cookies With Cacao Nibs
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- Superfine Sugar
- Cacao
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How to Make Meringue Cookies With Cacao Nibs
- Preheat oven to 200°F (93°C) and position the rack in the center.
- Line a baking sheet with parchment paper. Lightly grease the parchment or place small dabs of meringue at each corner to prevent slipping.
- Prepare a piping bag fitted with a 1/2-inch plain tip, or use two spoons for mounding the meringue.
- In a clean, grease-free bowl of an electric mixer fitted with a whisk attachment, beat 4 large egg whites on low-medium speed until foamy.
- Add 1/2 teaspoon cream of tartar and continue beating until soft peaks form.
- Gradually add 1 cup granulated sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form and the sugar is completely dissolved (rub a small amount between your fingers to check).
- Gently fold in 1/2 cup cacao nibs.
- Pipe or spoon 2 1/2-inch rounds of meringue onto the prepared baking sheet, leaving some space between each cookie.
- Optionally, sprinkle with a few shaved almonds.
- Bake for 1 1/2 to 1 3/4 hours, rotating the baking sheet halfway through for even baking. Meringues are done when pale and crisp.
- Turn off the oven, prop the door open slightly, and let the meringues cool and dry completely in the oven overnight (or for at least 4-6 hours).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
40g
Fat
0g
Carbs
3g
