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.

Yield: 36 meringues (serving size: 1 meringue)

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)

Preparation

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

Calories:

14

Fat:

0.1g (sat 0.1g,mono 0.0g,poly 0.0g)

Protein:

0.4g

Carbohydrate:

3.1g

Fiber:

0.1g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

9mg

Calcium:

1mg