Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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 1/2 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.

Source: EatingWell Magazine, November/December 2015


Recipe Summary

3 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 200 degrees F. Line two baking sheets with parchment paper.

  • Fit a large piping bag with a 3/4-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.

  • 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).

  • Meanwhile, pulse confectioners' sugar and cocoa nibs in a food processor until finely ground, about 90 seconds.

  • 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.

  • Pull the piping tip to dislodge the "stopper," then squeeze gently until the meringue begins to flow. Pipe 6 rows of four 1 1/2-inch "kisses" per baking sheet, about 1 inch apart. Sprinkle with additional chopped cocoa nibs, if desired.

  • Bake the meringues until firm and completely dry to the touch, about 1 1/2 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 3/4-inch star tip

Nutrition Facts

1 meringue
25 calories; protein 0.3g; carbohydrates 5.4g; dietary fiber 0.1g; sugars 5.2g; fat 0.3g; saturated fat 0.2g; cholesterol 0.1mg; vitamin a iu 1.3IU; vitamin c 0.3mg; folate 0.2mcg; calcium 0.8mg; iron 0.1mg; magnesium 1.6mg; potassium 10mg; sodium 7.7mg; added sugar 5g.

Free food