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1
Heat the oven to 150F.
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2
Line a 9 x 12-inch rimmed baking sheet with parchment and using a pen, trace twenty-four 2-inch circles onto the paper.
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3
Turn the parchment over, so the ink wont bleed into the meringues.
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4
Put the egg whites and a tiny bit of cream of tartar in the bowl of a standing mixer fitted with the whisk.
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5
Turn the mixer on to low, and beat the whites gently for 2 minutes, to start establishing a structure.
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6
The whites will look frothy but still a bit wet.
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7
Turn the speed up to medium and add 2 tablespoons of the granulated sugar.
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8
Continue to beat at medium speed until the whites have body and are just shy of having soft peaks.
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9
Add 2 more tablespoons of the sugar and continue beating until the whites have formed firm peaks.
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10
Add the remaining 1 tablespoon sugar and beat until the whites are glossy and smooth and almost stiff.
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11
Keep your eye on the whites, so you dont overbeat them.
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12
Sift the cocoa powder and confectioners sugar over the whites and sprinkle on the nibs.
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13
Fold in gently but thoroughly.
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14
Transfer the meringue to a pastry bag fitted with a small plain round tip (#803 is perfect) and pipe out neat concentric circles from the outside in, using the circles you drew as a guide.
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15
Bake the meringues until crisp, about 1 hour, rotating the pan halfway through baking.
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16
Let cool completely and store in an airtight container.
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17
Replace the cocoa powder and cacao nibs with 6 tablespoons shredded unsweetened coconut.
