Orange Blossom and Dark Chocolate Meringue Cookies

Preheat the oven to 250F/120C.

Crack your eggs into an egg separator and whites into a small bowl. Transfer to a stand mixer or large mixing bowl. Add in the cream of tartar and begin mixing with whisk attachment or hand mixer on medium.

Once frothy, about 2 minutes, add the orange blossom water and slowly start adding in the sugar and increase speed to high. Continue mixing until stiff peaks form, about 5 minutes.

Using a spoon or ice cream scoop transfer roughly 1/4 cup amounts of meringue onto a parchment lined baking sheet roughly 1-2” apart.

Add roughly 1/2 tsp of melted chocolate onto each meringue and carefully swirl in. Transfer to the oven and bake for roughly 1 hour or until hardened.

Garnish with shaved bittersweet chocolate.