Coco Nib Meringues with Sherry Sabayon


  • 3 egg whites
  • pinch of salt
  • ¼ tsp cream of tarter
  • ¾ C sugar
  • 3 T coco nibs
  • 1 tsp vanilla
  1. Preheat oven to 275F
  2. With a mixer beat the egg whites until foamy and add the salt and cream of tarter
  3. Continue beating until soft peaks
  4. Add the sugar and continue beating until stiff, glossy peaks
  5. Fold into the coco nibs and vanilla
  6. Line a cookie sheet with parchment or tinfoil
  7. Dollop the meringue onto the cookie sheets and bake until the outside is firm but the inside is still marshmallow-y (about an hour)
  8. When serving, place meringues in center of plate, douce with sabayon and sprinkle with coco nibs