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Vanilla Bean and Cocoa Nib Meringues

January 18, 2012 by Joy the Baker 154 Comments

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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.

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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.

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

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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.

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

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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.

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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!

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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.  

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Reader Interactions

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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
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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

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