Meringue Cookies with Cacao Nibs
Delicate, airy, and perfectly crisp, these Meringue Cookies with Cacao Nibs are a sophisticated treat that marries light sweetness with the bold, chocolatey crunch of cacao nibs. Made with just a handful of pantry staples, including whipped egg whites, vanilla, and a touch of cream of tartar, these gluten-free confections are baked low and slow to achieve their signature melt-in-your-mouth texture. The addition of cacao nibs adds a unique depth of flavor and a satisfying contrast to the cookies’ light structure, making them ideal for serving at elegant gatherings or as a guilt-free snack to pair with tea or coffee. With a straightforward preparation process and a visually stunning result, these meringue cookies are as delightful to make as they are to eat. Perfect for holidays, dessert trays, or everyday indulgence, these airy bites are a must-try for cookie lovers everywhere!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 0.5 teaspoons Cream of tartar
- 1 teaspoons Vanilla extract
- 50 grams Cacao nibs
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 225°F (110°C) and line two large baking sheets with parchment paper.
In a clean, dry mixing bowl, add the egg whites and cream of tartar. Using a hand or stand mixer, beat on medium speed until the mixture becomes foamy.
Gradually add the sugar, 1 to 2 tablespoons at a time, while continuing to beat. Once all the sugar has been added, increase the mixer speed to high and continue beating until stiff, glossy peaks form.
Gently fold in the vanilla extract and salt until just combined.
Using a silicone spatula, carefully fold the cacao nibs into the meringue, ensuring even distribution without deflating the mixture.
Transfer the meringue into a pastry bag fitted with a star or round tip, or use a spoon to dollop the mixture onto the prepared baking sheets. Create evenly spaced cookies, about 1 inch wide and 1 inch apart.
Bake the meringue cookies in the preheated oven for 1.5 hours. Do not open the oven during baking, as this can cause the meringues to collapse.
Once baking is complete, turn off the oven and allow the meringue cookies to cool inside for another hour. This helps them fully dry and achieve their trademark crisp texture.
Once completely cool, remove the cookies from the parchment paper and store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 203.3 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
