Phase 2 | Serves 5 (serving size is 3 meringues) | Prep time: 15 minutes | Total time: 2 hours 15 minutes
1 1/4 cups birch xylitol
5 large fresh egg whites, at room temperature (pasteurized whites won’t whip)
1/4 teaspoon cream of tartar
1 tablespoon spirulina powder
1/4 teaspoon peppermint extract
1 tablespoon raw cacao powder
3 tablespoons cacao nibs
Place the xylitol in a blender, and process to a fine powder.
Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Using an electric mixer, beat the egg whites and cream of tartar on medium-high speed until white and foamy, about 1 minute. With the mixer running, gradually add the powdered xylitol in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add the spirulina and peppermint extract; beat to blend, about 1 minute.
Dollop the meringue in 15 large rounds on the lined baking sheet. Sift the cacao powder and sprinkle the cacao nibs evenly over the meringues. Bake 2 to 2 1/2 hours, until the meringues are dry to the touch (they’ll firm up as they cool). Place the pan on a wire rack to cool. Store the meringues in an airtight container at room temperature, with sheets of parchment between layers.