Best 4 Meringue Cookies With Cacao Nibs Recipes

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**Meringue Cookies with Cacao Nibs: A Delightful Treat for Chocolate Lovers**

Indulge in the symphony of flavors and textures that is meringue cookies with cacao nibs. These delectable treats are a perfect balance of sweet and slightly bitter, with a crispy exterior and a chewy, marshmallow-like interior. Enhanced with the rich, nutty flavor of cacao nibs, these cookies are a true delight for chocolate enthusiasts. Simple to make and requiring just a few basic ingredients, this recipe promises a delightful culinary experience. Additionally, this article offers variations such as adding chopped nuts, dried fruits, or spices to create unique flavor combinations that suit your taste preferences. Get ready to tantalize your taste buds with these irresistible meringue cookies, perfect for any occasion.

Here are our top 4 tried and tested recipes!

MERINGUE COOKIES WITH CACAO NIBS



Meringue Cookies With Cacao Nibs image

Make and share this Meringue Cookies With Cacao Nibs recipe from Food.com.

Provided by jmlokitz

Categories     Drop Cookies

Time 1h45m

Yield 5 serving(s)

Number Of Ingredients 4

2 egg whites
1/8 teaspoon cream of tartar
1/4 cup superfine sugar
1/4 cup cacao, nibs

Steps:

  • Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of your oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or just use two spoons.
  • In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Gently fold in cacao nibs.
  • Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
  • Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle with a few shaved almonds, if desired.
  • Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.

CHOCOLATE ESPRESSO MERINGUE COOKIES



Chocolate Espresso Meringue Cookies image

Crunchy, chocolaty, and totally guilt-free drop cookies that look decadent but are super easy to make! Stevia sugar substitute makes these cookies nearly sugar free, and egg whites make them low fat as well. Put them in the refrigerator or freezer to make them last up to several weeks.

Provided by sheerblonde05

Categories     Desserts     Cookies     Meringue Cookies

Time 45m

Yield 24

Number Of Ingredients 9

4 egg whites, at room temperature
1 tablespoon strongly brewed espresso
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
⅛ cup white sugar
1 tablespoon stevia powder
⅓ cup cacao nibs
1 ½ tablespoons unsweetened cocoa powder
1 tablespoon very finely ground coffee

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine egg whites, espresso, vanilla extract, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat until egg whites begin to form soft peaks, about 2 minutes. Slowly mix in sugar and stevia powder. Continue to beat until meringue becomes glossy and stiff peaks form.
  • Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.
  • Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.

Nutrition Facts : Calories 22.3 calories, Carbohydrate 2.9 g, Fat 1 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 12.2 mg, Sugar 1.4 g

COCOA NIB, CHOCOLATE, AND CITRUS DACQUOISE



Cocoa Nib, Chocolate, and Citrus Dacquoise image

Provided by Elizabeth Falkner

Categories     Milk/Cream     Microwave     Mixer     Chocolate     Citrus     Dessert     Bake     Valentine's Day     Chill     Engagement Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 34

Meringues:
Nonstick vegetable oil spray
1 cup powdered sugar
1 tablespoon cornstarch
3/4 cup cocoa nibs* (about 2 1/2 to 3 ounces), finely ground in spice mill or small coffee grinder
1/2 teaspoon coarse kosher salt
3/4 cup egg whites (about 6 large)
1/4 teaspoon cream of tartar
1/4 cup sugar
Chocolate chiffon cake:
Nonstick vegetable oil spray
1/2 cup sugar, divided
1/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon coarse kosher salt
1/3 cup canola oil or other vegetable oil
2 large eggs, separated
2 tablespoons water
Mascarpone whipped cream:
1 1/4 cups chilled heavy whipping cream
1 8-ounce container mascarpone cheese**
1/4 cup powdered sugar
2 teaspoons vanilla extract
Glaze:
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream
3 tablespoons water
3 tablespoons unsweetened cocoa powder
2 tablespoons light corn syrup
3 tablespoons unsalted butter, room temperature
Blood Orange Marmalade
Blood orange segments (for garnish)

Steps:

  • For Meringues:
  • Preheat oven to 300°F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.
  • Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).
  • Chocolate chiffon cake:
  • Preheat oven to 325&Deg;F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.
  • Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
  • For mascarpone whipped cream:
  • Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.
  • For glaze:
  • Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.
  • Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.
  • Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated.
  • Cut cold cake into wedges. Serve with blood orange segments.
  • Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
  • ** An Italian cream cheese; sold at many supermarkets and at Italian markets.

FORGOTTEN PUFFS (CHOCOLATE CHIP MERINGUE COOKIES)



Forgotten Puffs (Chocolate Chip Meringue Cookies) image

Easy cookies you don't need to watch over. I got this recipe from Betty at church. I just love these!

Provided by Cami

Categories     Desserts     Cookies     Meringue Cookies

Time 5h15m

Yield 36

Number Of Ingredients 5

2 egg whites
⅔ cup white sugar
1 teaspoon vanilla extract
1 cup miniature chocolate chips
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
  • Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.

Nutrition Facts : Calories 49.1 calories, Carbohydrate 7 g, Fat 2.5 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 3.6 mg, Sugar 6.4 g

Tips:

  • When whipping the egg whites, make sure the bowl and whisk are completely clean and free of any grease. Any residue can prevent the egg whites from whipping up properly.
  • Whip the egg whites gradually, starting at a low speed and increasing the speed as the whites begin to foam. This will help to prevent the egg whites from becoming over-whipped and grainy.
  • Once the egg whites have reached stiff peaks, stop whipping immediately. Over-whipping can cause the egg whites to deflate and become dry.
  • When folding the dry ingredients into the egg whites, be gentle and use a spatula. Over-mixing can cause the cookies to become tough.
  • Bake the cookies at the specified temperature and for the specified time. Over-baking can cause the cookies to become dry and crumbly.
  • Let the cookies cool completely before serving. This will help them to firm up and develop their full flavor.

Conclusion:

These meringue cookies with cacao nibs are a delicious and elegant treat that is perfect for any occasion. They are light and airy, with a delicate sweetness and a hint of chocolate from the cacao nibs. They are also gluten-free and low in carbohydrates, making them a good choice for people with dietary restrictions. With their simple ingredients and easy-to-follow instructions, these cookies are a great option for bakers of all skill levels.

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