MMMMM----- Recipe via Meal-Master (tm) v8.06 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: MMMMM