Chocolate Covered Snow Peaks

By Roger829

Ingredients

• egg whites 4 larges at room temperature
• cream of tartar 1 teaspoon
• sugar 1 cup plus 2 tablespoons
• vanilla extract 1 teaspoon
• dark chocolate chips 1 1/2 cups

Preparation

Step 1

Preheat oven to 225°
Line two baking sheets with parchment paper.
In a bowl of a electric mixer, beat egg whites on low-medium speed with the wisk attachment until the whites become foamy.
Add the cream of tartar, and turn the speed up to medium, beating until just fluffy.
Add the sugar gradually, so it incorporates into the whites slowly without collapsing them.
Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.

Place meringue mixture into a piping bag with a medium-sized nozzle attached.
Pipe 24 bite-sized "kiss" shaped meringues onto the trays and place them in the oven.
Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.

About 24 cookies

Melt Chocolate over a double-broiler or in the microwave on medium power for 30 seconds.
Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated.
Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper.
Allow to set at room temperature - do not put in the fridge.
Once set, store in an airtight container.

The weights measurements for baking, to ensure the best accuracy.
Please be careful if try converting thsi recipe to standard measurements, especially for liquid ingredients.
Two ounces of sweetened condensed milk is about 3/16 of a cup, which is less then 1/4 cup but more then a 1/8 cup.