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Title: Lemmon Or Chocolett Meringues
Categories: Desserts
Yield: 24 Meringues

2 c Sugar
6 Egg whites
2 Lemons; zest of
2 tb Cocoa nibs; finely ground
--OR-
2 tb Cocoa powder

Preheat oven to 225°F. Line three baking sheets with parchment paper.

Separate the eggs and place the whites in a large bowl. Beat until
just frothy with mixer.

Slowly add the sugar to the eggs. You can do this in batches or
maintain a slow stream with a mixer running.

Beat until the mixture is glossy and will hold a stiff peak on a
spoon or beater. The time this takes will vary widely depending on
your eggs and sugar and the temperature and humidity of your kitchen.
When in doubt, keep beating. Given the amount of sugar in this
meringue, it is very unlikely that you will over-mix the meringues.

When you have achieved stiff peaks, add the flavoring.

For Lemon Meringues:

Zest two lemons. Add most of the zest to the mix. Sprinkle the
remaining zest over the top of the meringues.

For Chocolate Meringues:

Grind 2 tb cocoa nibs. Cocoa powder should be a reasonable substitute
here. Add most of the ground cocoa nibs to the mix. Sprinkle the
ground cocoa nibs over the top of the meringues.

For Half Lemon And Half Chocolate:

Divide the meringue mix into two bowls. Use the zest of 1 lemon to
flavor and decorate meringues from one bowl and 1 tb ground cocoa
nibs to flavor and decorate meringues from the other.

Dollop meringues onto the paper-covered baking sheets. Leave space in
between for expansion. Sprinkle with zest or cocoa nibs.

Bake for 1 hour and 20 minutes until the meringues are hard on the
outside and still soft in the center. Remove from the baking sheets
and allow to cool completely. Meringues can be stored in an air-tight
container for a few days.

Recipe by Marissa Nicosia

Recipe FROM: <https://rarecooking.com/2020/03/02/
meringues-to-make-lemmon-or-chocolett-puffs/>

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