Cocoa Meringue Cookies With Fig + Nutmeg Whipped Cream

• Cocoa Meringue Cookies
• 1 1/4 cups organic powdered sugar, sifted
• 1/8 teaspoon salt
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon vanilla extract
• 2 large organic egg whites at room temperature
• 1/4 cup cocoa nibs (I used Scharffen-Berger)
• Fig + Nutmeg Whipped Cream
• 1/2 cup organic heavy whipping cream
• 1 tablespoon organic cane sugar
• 1/2 teaspoon freshly ground nutmeg
• 4 organic figs, sliced (whichever variety you prefer...I used black mission figs)

1. Preheat oven to 350 degrees Fahrenheit.
2. Sift powdered sugar and cocoa powder and place in a mixing bowl. Using a stand mixer fit with a whisk attachment, mix. Add the salt. Mix.
3. In a small bowl, quickly mix the egg whites and vanilla extract then slowly add to the dry ingredients and beat on low speed for about 2 minutes. Once the batter is glossy and smooth, add the cocoa nibs. Mix until just incorporated. The batter will be quite thin.
4. Reduce heat to 325 degrees. Bake for about 15 minutes. Allow to cool for about 5 minutes before peeling off the parchment and placing on a wire rack to cool. Repeat for another round (raise heat to 350 then reduce to 325 once you place the baking sheet back in oven with the next batch). Meanwhile, make the whipped cream...(recipe below)...
5. Using a stand mixer fit with a whisk attachment, begin to whip the heavy whipping cream at low-medium speed.
6. Once it begins to thicken, add the sugar and nutmeg. Whip for about 2 minutes until it becomes whipped cream. Gently fold in the figs.
7. Dollop onto a cocoa meringue cookie or make a cookie sandwich. Happy Baking!

cocoa, powdered sugar, salt, dutch, vanilla, egg whites, cocoa, nutmeg, cream, cane sugar, freshly ground nutmeg, figs

Taken from food52.com/recipes/32013-cocoa-meringue-cookies-with-fig-nutmeg-whipped-cream (may not work)