Chocolate Meringues

Directions

1. 1
   Heat the oven to 150F.
2. 2
   Line a 9 x 12-inch rimmed baking sheet with parchment and using a pen, trace twenty-four 2-inch circles onto the paper.
3. 3
   Turn the parchment over, so the ink wont bleed into the meringues.
4. 4
   Put the egg whites and a tiny bit of cream of tartar in the bowl of a standing mixer fitted with the whisk.
5. 5
   Turn the mixer on to low, and beat the whites gently for 2 minutes, to start establishing a structure.
6. 6
   The whites will look frothy but still a bit wet.
7. 7
   Turn the speed up to medium and add 2 tablespoons of the granulated sugar.
8. 8
   Continue to beat at medium speed until the whites have body and are just shy of having soft peaks.
9. 9
   Add 2 more tablespoons of the sugar and continue beating until the whites have formed firm peaks.
10. 10
    Add the remaining 1 tablespoon sugar and beat until the whites are glossy and smooth and almost stiff.
11. 11
    Keep your eye on the whites, so you dont overbeat them.
12. 12
    Sift the cocoa powder and confectioners sugar over the whites and sprinkle on the nibs.
13. 13
    Fold in gently but thoroughly.
14. 14
    Transfer the meringue to a pastry bag fitted with a small plain round tip (#803 is perfect) and pipe out neat concentric circles from the outside in, using the circles you drew as a guide.
15. 15
    Bake the meringues until crisp, about 1 hour, rotating the pan halfway through baking.
16. 16
    Let cool completely and store in an airtight container.
17. 17
    Replace the cocoa powder and cacao nibs with 6 tablespoons shredded unsweetened coconut.