Meringues with Cacao Nibs and Caramel Swirl
 
Makes 24 meringues
Ingredients
  • 2 cups (400 grams) granulated sugar
  • 1 cup (240 grams) egg whites (from about 8 large eggs), room temperature
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon cream of tartar
  • ¼ cup (40 grams) cacao nibs, finely chopped
  • 2 teaspoons (8 grams) vanilla extract
  • ½ cup (180 grams) Caramel (recipe follows)
Instructions
  1. Position oven racks in upper- and lower-middle positions of oven. Preheat oven to 200°F (93°C). Line 2 baking sheets with parchment paper.
  2. In the heatproof bowl of a stand mixer, using a rubber spatula, gently stir together sugar, egg whites, salt, and cream of tartar until combined. Place bowl over a saucepan of simmering water. Cook, stirring constantly with a rubber spatula and scraping sides of bowl, until sugar is melted and an instant-read thermometer registers 160°F (71°C), 4 to 5 minutes.
  3. Return bowl to stand mixer. Using the whisk attachment, beat at low speed for 1 minute; slowly increase mixer speed to medium-high, and beat until glossy stiff peaks form and bowl is cool to the touch, 8 to 10 minutes. Add cacao nibs and vanilla, and beat at medium-low speed until combined.
  4. Using a spoon, scoop mixture, and place 12 mounds on each prepared pan. Using the back of a wet spoon, smooth top of each mound. Place 1 teaspoon (7.5 grams) Caramel on top of each mound; using the tip of a butter knife, swirl Caramel into top of mounds.
  5. Bake for 1 hour. Turn oven off, and leave meringues in oven with door closed for 30 minutes. Let cool completely on pans on wire racks. Store in an airtight container for up to 2 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/meringues-cacao-nibs-caramel-swirl/