MERINGUE COOKIES WITH CACAO NIBS
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
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.
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Victedious Malungabanda
[email protected]These cookies are delicious! I love the combination of meringue and cacao nibs.
Prakash Chauhan
[email protected]I followed the recipe exactly but my cookies didn't turn out right. I'm not sure what went wrong.
MD Habib Shah
[email protected]These cookies were a bit too crumbly for my taste. I think I might have over-mixed the dough.
Colton Nation
[email protected]I found these cookies to be a bit bland. I think they would have been better with a little bit of salt added to the dough.
Binita Dhital
[email protected]These cookies were a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.
cedric henry
[email protected]I love that these cookies are gluten-free and dairy-free. They're a delicious and healthy snack that I can feel good about eating.
tariq jan
[email protected]These cookies are a great way to use up leftover egg whites. They're also a nice treat to have on hand for unexpected guests.
Dipak Mahato
[email protected]I was a bit skeptical about using cacao nibs in a cookie recipe, but I'm so glad I tried it! The nibs added a wonderful depth of flavor and texture to the cookies.
Fares Fateh
[email protected]I've made these cookies several times now and they're always a hit! They're so easy to make and they taste amazing. The cacao nibs give them a unique flavor that I love.
sri chekkala
[email protected]These cookies were a delightful surprise! The meringue base was light and airy, while the cacao nibs added a rich and decadent flavor. I loved the combination of textures and flavors.