• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop
Watch VideoRead CommentsLeave a Review

Vanilla Bean and Cocoa Nib Meringues

January 18, 2012 by Joy the Baker 154 Comments

IMG_1578

Have you ever spent a hearty sum of money on something… and then didn’t want to use it because it was so expensive?

I sometimes feel that way about my couch.  Ok… I didn’t spend a ton of money on my couch… but, well… it felt like a lot of money at the time.  As a result, I feel like the couch must be treated with the proper respect.  God forbid someone should try and jump on it.  Heck..  if someone sits down on it too hard (is that really even possible) I look at them sideways.

And don’t even get me started on the cat.  He has nooooo respect.  Probably because he has noooo concept of what money is.

My couch isn’t fancy.  But… I feel like the very fact that I have a couch puts me on the fancier side of fancy.  I spent a lot of years without a couch.

Don’t sit down to hard on my couch… that’s all I ask.  Oh!  and if you’re going to park your rear end for a prolonged amount of time, please rotate seat spots.  You’re mushing my cushions.  Nevermind that it’s a couch made for sitting and mushing.  I’m unreasonable.  I know.  I truly am.

IMG_1503

I feel like these cookies echo my fancy couch sentiments.

See… they have fancy ingredients in them.  Cocoa nibs and vanilla beans deserve some respect.  When these two ingredients meet in a cookie, the cookie should be held in the highest esteem… even if it’s just a light, puff-of-air meringue.

Treating yourself is important.  Treating yourself to a couch, and then acting unreasonably about its use might be silly.  But splurging of some crunchy cocoa nibs and baking them into cookies is a slightly easier treat.  And your cat won’t scratch cocoa nibs.

tartine

These meringues were inspired by Tartine Bakery in San Francisco.  Tartine is one of the best bakeries in the land.  They’re people that do things right.  It is a dream.  Tartine has cocoa nib studded meringues that are perfect.  You’ll want to order two… and you should… but you’ll probably only be able to eat one.  Trust me.

IMG_1470

Meringues require eggs.  The brown yolk-y kind… not necessarily the wood or marble type, even though they’re pretty.

IMG_1492

These cookies are so simple… but they have some really lovely splurge ingredients in them .

Cocoa Nibs add a crunchy, chocolate and coffee flavor.  Vanilla Beans add that beautifully irresistible fragrance.

They’re special baking items… and totally worth the splurge.

IMG_1509

I always want to swim in glossy, unbaked meringue.  It’s like thick marshmallow cream.

IMG_1515

Easily dollop with a big soup spoon.  Keep it easy in the kitchen.

The parchment paper is a complete must.  Parchment paper might seem like another splurge item… but it’s important.  It’s not like foil.  It’s only like parchment paper.  There is no substitute.

IMG_1553

Take a bite while the cookies are still on the baking sheet.

You know why?  Because you’re grown.  You made grown cookies.  There’s no butter in them.  And you you you are living a good life.  Bite!

IMG_1586

Eat off the baking tray… but please don’t forget to make things beautiful.  Beautiful things always make me feel better.  And!  Since we’ve splurged on such lovely ingredients… we really should take out a pretty plate and brew a nice pot of coffee.

These cookies are light but crunchy.  The centers are simultaneously hallow and chewy.  They are a combination of delicate and rustic.  Have them with hot coffee, red wine, or in bed with a glass of cold orange juice.  It’s your world… and it’s a beautiful one.

Vanilla Bean and Cocoa Nib Meringues

makes 12 cookies

adapted from Food and Wine

Print this Recipe!

3 large egg whites, at room temperature

pinch of salt

1/4 teaspoon cream of tartar

1 vanilla bean, split and scrapped of seeds (or 1 teaspoon pure vanilla extract)

3/4 cup granulated sugar

3 tablespoons cocoa nibs

Place a rack in the upper third of the oven and preheat oven to 275 degrees F.

Line a baking sheet with parchment paper and set aside.

In a small bowl, stir together granulated sugar and vanilla bean scrapings with the back of a spoon.  Press the vanilla bean scrapings into the sugar until well distributed and fragrant.  Set aside.

Clean and dry the bowl of an electric stand mixer.  Add egg whites and beat egg whites on medium speed until foamy.  Add pinch of salt and cream of tartar.  Increase speed to medium high and beat to soft peaks.  The egg whites will be white and foamy, with large but tight bubbles.

Gradually add the granulated sugar, increasing the mixer speed to high.  Beat for about 3 minutes on high speed, until stiff, glossy peaks form.  Egg whites will be spoonable, but keep their shape when dolloped onto a baking sheet.  Once thick, remove the bowl from the mixer and fold in cocoa nibs and vanilla extract (if you didn’t use vanilla bean).

On prepared baking sheet, dollop out egg white mixture by the two tablespoonful.  Space about 1-inch apart, although the meringues won’t spread as they bake.  Place in the oven and allow to cook for 60 to 70 minutes.  Meringues will brown sightly on the top and feel hollow to the touch.  Remove from the oven and allow to cool completely.  Remove from the parchment and serve with coffee or mint tea.

Meringues will last, in an airtight container at room temperature, for up to 3 days.  

Previous PostNext Post

Categories: Chocolate, Cookies, Gluten-Free, Recipes, Snacks

Previous Post: « Savory Cornmeal and Chive Waffles with salsa and eggs
Next Post: Strawberry Cucumber Smoothie »

Reader Interactions

All Comments
I Made This
Questions
  1. Liz's Pantry

    April 18, 2015 at 3:24 am

    We love the parchment paper advice. It REALLY is a complete must. Can I ask do you have a favorite brand of vanilla flavorings? whether its paste, extract or bean, do you seek out a particular maker?

    Reply
    • joythebaker

      April 22, 2015 at 12:23 pm

      King Arthur has some great vanilla extract and beans. I do love making my own vanilla though as much as possible!

      Reply
  2. Jerrelle | Chocolate For Basil

    January 18, 2015 at 5:05 pm

    Meringues are certainly a labor of love. Beautiful! :)

    Reply
  3. Jojo

    September 11, 2012 at 8:12 am

    I just discovered these at Tartine this past weekend on my most recent visit to SF. I think they are my favorite thing ever! I had to make a special trip back before leaving to stock up and bring home a box full with me. I am so glad to have found this recipe so that I can get my fix between visits to SF. Thanks!

    Reply
  4. sarah

    March 17, 2012 at 8:03 am

    These turned out so well! I didn’t have cacao nibs, so I used finely chopped bittersweet chocolate instead. I also folded in 1/4 cup finely chopped toasted walnuts with the chocolate. Delicious!

    Reply
« Older Comments

Trackbacks

  1. Oatmeal Walnut Cocoa Nib Cookies | bediva says:
    September 6, 2015 at 5:21 am

    […] Vanilla Bean and Cocoa Nib Meringues […]

    Reply
  2. How To Be A Better Baker | Food Freaks says:
    March 28, 2015 at 10:53 am

    […] • Turn egg whites into crisp Vanilla Bean and Cocoa Nib Meringues! […]

    Reply
  3. Inside The Baker’s Kitchen + Sweet and Savory Buttermilk Biscuits | Tasty Kitchen Ideas says:
    November 14, 2014 at 5:00 am

    […] Cocoa Nibs: These dark, almost coffee-like crunchy bites are cocoa beans that have been roasted, separated from their husks, and crushed.  They’re bitter and crunchy and a perfect addition to granola and meringue.  The bitterness is a wonderful compliment to the sweetness of most baked goods. See:  Vanilla Bean and Cocoa Nib Meringues. […]

    Reply
  4. Cacao Nib Meringues | glutenfreegidget says:
    December 9, 2012 at 5:52 pm

    […] adapted from Joy the Baker – Vanilla Bean and Cacao Nib Meringues […]

    Reply
  5. Vanilla Bean Cocoa Nib Meringues | The Baker Bee says:
    November 13, 2012 at 11:00 am

    […] Here’s what you need: (Adapted from Joy the Baker) […]

    Reply
  6. The Autumn Pantry | Channeling Contessa says:
    September 27, 2012 at 1:15 am

    […] Vanilla Bean and Cacao Nib Meringues […]

    Reply
  7. Vanilla Meringue with Cocoa Nibs « Between Your Ears says:
    August 13, 2012 at 4:52 am

    […] I found this recipe from Joy, I knew I had to give them a try. I’ve tried meringue cookies before, and they can be very […]

    Reply
  8. Vanilla Bean & Cocoa Nib Meringue: The Decidedly Finicky Dessert - Feast On It! says:
    June 12, 2012 at 3:13 am

    […] (Recipe from Joy the Baker)  […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Chocolate

close up shot of birthday cake recipes with a lit candle on top
The Distinguished Guest Birthday Cake

I flipped through an old vintage cookbook to find one of my favorite birthday cake recipes. A light and tender white cake filled with an easy almond-studded butterscotch caramel, topped with smooth mocha buttercream.  A cake made for a “Distinguished Guest” as Martha Meade suggests is indeed also perfect for a Distinguished Birthday. Forgotten in…

Read More

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk
Classic White Chocolate Macadamia Nut Cookies

Get ready to indulge in the ultimate sweet, salty, nutty treat with these irresistible white chocolate macadamia nut cookies! Made with butter and brown sugar, and loaded with chunks of creamy white chocolate and roasted macadamia nuts, these cookies are perfect for satisfying your sweet tooth cravings (with a hint of salt for balance). Whether…

Read More

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen
My Best Classic Blondie Recipe

Don’t think of blondies as brownies without the chocolate – these chewy little squares are sweet like butterscotch and studded with toasted walnuts and melty dark chocolate pockets. I add a generous sprinkle of flaky sea salt to balance the sweetness of the brown sugar, making these bars the best classic blondie recipe to come…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com
🍰 Products with @williamssonoma

joythebaker
Your mission this weekend, should you choose to ac Your mission this weekend, should you choose to accept it: turn little slices of 🍌🍌 into cinnamon sugar topped pancakes. 💖 Full recipe linked in the bio mmmkay enjoy!
The To-Do List can wait until after cookies, amiri The To-Do List can wait until after cookies, amiright? 
⁣
Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
You know those particularly messy sandwiches that, You know those particularly messy sandwiches that, when you pick up, you know you can’t put down until they’re good and gone? These Milk and Cereal Bars are the ice cream version of that sensation. So crunchy creamy sweet, with a hint of salt and spice. ⁣
⁣
Three Mostly Store-Bought Homemade Ice Cream Treat recipes are linked in the profile. It’s giving Semi-Homemade without the tablescapes or vodka. Iykyk.
I spent the weekend with Will and my family in Sou I spent the weekend with Will and my family in Southern California and there were sailboats, and vintage cars, and paddle boarding, and so many family laughs, and cookouts, and holding hands with my handsome boyfriend in a backwards baseball cap (WHY IS THAT SO SEXY?) but - the way we ordered a second TOWER OF ONION RINGS for the table at lunch was like…. BEYOND. 🥲🥰🥹😅🥳
Raise you hand if you secretly love a boxed cake m Raise you hand if you secretly love a boxed cake mix? Me: 🙋🏻‍♀️
⁣
My favorite version is this Easy Strawberry Sheet Cake baby topped with cream cheese frosting and extra fresh 🍓🍓. Perfect for the holiday weekend amiright? ⁣
⁣
Full recipe linked in the bio!
I woke up a year older and wiser today and the onl I woke up a year older and wiser today and the only advice I have for you is this: stay busy makin’ your own dreams come true. ⁣
⁣
xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up