Cocoa Nib Meringues

• 1/2 teaspoon cream of tartar
• 3 large egg whites
• 1/2 cup superfine sugar
• 2 tablespoons unsweetened cocoa
• 2 teaspoons cocoa nibs
• 1 teaspoon instant espresso granules or 2 teaspoons instant coffee granules
• Dash of salt
• 1 teaspoon unsweetened cocoa (optional)

1. Preheat oven to 225u0b0.
2. Line a baking sheet with parchment paper.
3. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add superfine sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 2 tablespoons unsweetened cocoa, cocoa nibs, instant espresso granules, and salt; beat just until blended.
4. Drop batter by tablespoonfuls onto prepared baking sheet. Bake at 225u0b0 for 1 hour. Turn oven off (do not remove pan from oven); cool meringues in closed oven at least 8 hours or until crisp. Carefully remove meringues from paper. Sprinkle with 1 teaspoon unsweetened cocoa, if desired.

cream of tartar, egg whites, sugar, unsweetened cocoa, cocoa, espresso granules, salt, unsweetened cocoa

Taken from www.myrecipes.com/recipe/cocoa-nib-meringues (may not work)