Ocho chocolate (our very own chocolatier) has bags of nibs which are the cocoa beans finely chopped.  They add a deep, dark, intense chocolate/cocoa flavour and work perfectly in these crisp floaty meringues.

MAKES 6-8 Large

3 large egg whites (85g)

70g brown sugar

125g white sugar

2 tsp cocoa nibs

1 tsp  instant coffee granules

1 tsp cocoa for dusting

Fresh nutmeg for dusting

Method

Preheat oven to 110C

Line a baking tray with greaseproof paper

Place a medium saucepan of water over gentle heat and bring to a simmer.  Place egg whites, both sugars in a heatproof bowl (I use my bowl from my mixer saves mucking about), ensuring it doesn’t come into direct contact with water.  Add the coffee and stir to break up the egg whites and mix in the sugar.

Heat for approximately five minutes or until a thermometer reaches 40C

Remove from the heat and place onto your mixer with whisk attachment and whisk until the mixture has cooled (approx 8 minutes). Fold through the freshly grated nutmeg and cocoa nibs.

Using a dessert spoon place large dollops of mixture upright on the tray.  I like to have mixture sticking up I places so when it cooks it will have pointy and crisp parts to them. Dust with cocoa and place into preheated oven.

Cook for approximately 1 hour, then turn oven off and leave door closed until oven has gone cold.  They will last in air tight container for 2-3 days.