almond cacao nib merengues
Prep time: 
Cook time: 
Total time: 
Serves: about 50
 
Ingredients
  • 3 large egg whites, at room temperature
  • pinch of cream of tartar
  • ¾ c (155g) superfine sugar
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • ¼ c cacao nibs, if desired
  • large pastry bag
  • decorating tip 1A
Instructions
  1. Preheat oven to 200 degrees and position racks in upper and lower thirds of the oven. Line two baking sheets with parchment and set aside.
  2. Remove all traces of grease from a stainless steel bowl and whisk attachment with a paper towel and lemon juice or vinegar.
  3. Put egg whites in the bowl and beat for about 30 seconds or until foamy. Stop the mixer, add the cream of tartar and beat on medium speed for about 1 minute or until soft peaks form.
  4. Increase the speed to medium-high and and add the sugar one spoonful at a time.
  5. Beat on high speed until very stiff peaks form and the meringue is glossy and thick, about 3 minutes. Add the vanilla and almond extracts beat for 1 more minute.
  6. Add the cacao nibs (if using) and gently stir until combined.
  7. Fill a large pastry bag fitted with a large, round decorating tip and pipe 11/2 inch cookies about an inch apart on lined baking sheets. If tip becomes clogged, use a wooden skewer to remove clog.
  8. Place baking sheets in oven and prop oven door open with a wooden spoon to vent. Bake for 1 hour, then turn oven off and leave cookies in for an additional hour to dry out. Meringues should be dry, remove from parchment easily and sound hollow when you tap on the bottom.
  9. Store in airtight container at room temperature up to 3 days before use.
Recipe by oh honey bakes at https://ohhoneybakes.com/dark-chocolate-jasmine-raspberry-ice-cream-cake/