Caramelized White Chocolate Tart with Clementines

Instructions

1. With the rack in the middle position, preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.
2. In a bowl set over a pot of simmering water, heat the sugar and egg whites, whisking constantly, until the sugar has dissolved. Remove the bowl from the heat.
3. Whisk the egg white mixture with an electric mixer until it has cooled completely and stiff peaks form (a stand mixer is very handy for this step). Whisk in the cocoa powder.
4. Transfer the meringue to a pastry bag fitted with a plain tip. Pipe small meringues directly onto the prepared baking sheet.
5. Bake for 2 hours or until the meringues have dried out and easily detach from the parchment paper. Turn off the oven and continue drying the meringues for 2 hours, keeping the oven door slightly ajar with a wooden spoon. Remove from the oven and let cool completely on the baking sheet. The meringues will keep for 3 weeks in an airtight container at room temperature (see note).