Recipe Image

Clementine & Cocoa Nib Meringues

  • 30 m
  • 3 h 30 m
Stella Parks
“These flourless orange-and-chocolate-flavored meringues are an easy and healthy dessert cookie recipe perfect for after dinner or alongside a cup of afternoon tea. If you don't have a star-tip and pastry bag, improvise with a gallon-size plastic bag (snip ½ inch off one corner). Look for orange flower water and cocoa nibs in the baking section of natural-food markets and well-stocked supermarkets, or substitute dark chocolate shavings.”

Ingredients

    • 4 large egg whites
    • 1 cup granulated sugar
    • 1½ teaspoons clementine zest
    • 1 tablespoon clementine juice
    • ½ teaspoon orange flower water (optional)
    • ⅛ teaspoon kosher salt
    • ¼ cup confectioners’ sugar
    • 3 tablespoons raw cocoa nibs, plus more for garnish

Directions

  • 1 Position racks in upper and lower thirds of oven; preheat to 200°F. Line two baking sheets with parchment paper.
  • 2 Fit a large piping bag with a ¾-inch star tip. Hold the tip steady, give the bag a twist near the tip and tuck the twisted portion into the tip. This forms a stopper to prevent the meringue from flowing out until you're ready. For hands-free filling, set the piping bag tip-end down in a tall, wide glass and fold the top few inches of the bag over the glass to hold it open.
  • 3 Combine egg whites, granulated sugar, clementine juice, orange flower water (if using) and salt in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until opaque and white, but not yet fluffy, 3 to 5 minutes. Increase to medium-high and continue whipping until the meringue is very shiny, as thick as shaving cream and holds stiff peaks when the beater is lifted, 5 to 10 minutes more (this timing will vary considerably depending on the power of your mixer).
  • 4 Meanwhile, pulse confectioners' sugar and cocoa nibs in a food processor until finely ground, about 90 seconds.
  • 5 Sprinkle clementine zest and the cocoa-sugar over the meringue and gently fold in until just combined. Transfer to the piping bag. Fold or twist the top of the bag down to close.
  • 6 Pull the piping tip to dislodge the "stopper," then squeeze gently until the meringue begins to flow. Pipe 6 rows of four 1½-inch "kisses" per baking sheet, about 1 inch apart. Sprinkle with additional chopped cocoa nibs, if desired.
  • 7 Bake the meringues until firm and completely dry to the touch, about 1½ hours. Turn off the oven and leave the meringues in, with the door closed, for 1 hour more. Remove and let cool to room temperature.
  • Make Ahead Tip: Store airtight for up to 2 weeks.
  • Equipment: Pastry bag with ¾-inch star tip
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