• 36servings
  • 14calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon cream of tartar

  2. 3 large egg whites

  3. 1/2 cup superfine sugar

  4. 2 tablespoons unsweetened cocoa

  5. 2 teaspoons cocoa nibs

  6. 1 teaspoon instant espresso granules or 2 teaspoons instant coffee granules

  7. Dash of salt

  8. 1 teaspoon unsweetened cocoa

Instructions Jump to Ingredients ↑

  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.


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