Clementine & Cocoa Nib Meringues

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.