Crunchy Orange Chocolate Meringues

Preparation

• • With the rack in the middle position, preheat the oven to 200°F (100°C). Line a baking sheet with parchment paper.
  • In a bowl placed over a pot of simmering water, heat the sugar, egg whites and cream of tartar, whisking constantly, until the sugar dissolves. Remove the bowl from the pot.
  • Beat the egg white mixture with an electric mixer until completely cooled and stiff peaks form. With a spatula, gently fold in the chocolate and orange zest.
  • Spoon the meringue into a pastry bag fitted with a plain round tip. Pipe tear-shaped (about 1 tbsp each) meringues on the prepared baking sheet. Dust with the cocoa powder.
  • Bake for about 2 hours or until the meringues are dry and easily peel off the paper. Turn off the oven and let them dry for about 2 hours, leaving the oven door slightly ajar, using a wooden spoon. Let cool on the baking sheets.
  • The meringues will keep for about 1 week in an airtight container at room temperature.