Meringues are a staple in the pastry kitchen because they can carry so many different flavors. Here, cocoa powder and cacao nibs are combined to create tremendous chocolate flavor.

　　

Ingredients

makes twenty-four 2-inch circles

　　2 large egg whites

　　Cream of tartar

　　5 tablespoons (62g) granulated sugar

　　2 tablespoons (12g) unsweetened cocoa powder (preferably Valrhona)

　　2 tablespoons (16g) confectioners’ sugar

　　4 teaspoons (8g) cacao nibs

　　

Step 1

Heat the oven to 150°F.

　　

Step 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. Turn the parchment over, so the ink won’t bleed into the meringues.

　　

Step 3

Put the egg whites and a tiny bit of cream of tartar in the bowl of a standing mixer fitted with the whisk. Turn the mixer on to low, and beat the whites gently for 2 minutes, to start establishing a structure. The whites will look frothy but still a bit wet. Turn the speed up to medium and add 2 tablespoons of the granulated sugar. Continue to beat at medium speed until the whites have body and are just shy of having soft peaks. Add 2 more tablespoons of the sugar and continue beating until the whites have formed firm peaks. Add the remaining 1 tablespoon sugar and beat until the whites are glossy and smooth and almost stiff. Keep your eye on the whites, so you don’t overbeat them.

　　

Step 4

Sift the cocoa powder and confectioners’ sugar over the whites and sprinkle on the nibs. Fold in gently but thoroughly.

　　

Step 5

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. Bake the meringues until crisp, about 1 hour, rotating the pan halfway through baking. Let cool completely and store in an airtight container.

　　

Coconut Meringues

Step 6

Replace the cocoa powder and cacao nibs with 6 tablespoons shredded unsweetened coconut.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__