- 48
Ingredients
- 4 large egg whites at room temperature
- 1 teaspoon cream of tartar
- 1 cup plus 2 tablespoons superfine granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups dark chocolate chips
Preparation
Step 1
Preheat oven to 225 degrees and line 2 baking sheets with parchment paper.
In bowl of electric mixer, beat egg whites on low-medium speed with whisk attachment until whites become foamy. Add cream of tartar and turn speed up to medium, beating until just fluffy. Add sugar gradually, so it incorporates into whites slowly without collapsing them. Once all sugar has been added, add vanilla and increase speed to high, whisking until meringue is firm and glossy, about 5 to 7 minutes.
Place meringue mixture into piping bag with medium-sized nozzle attached. Pipe 24 bite-sized "kiss"-shaped meringues onto trays and place in oven. Bake for 1 hour undisturbed then turn off heat and leave in oven overnight to really dry out.
Melt chocolate over double-boiler or in microwave on medium power for 30 seconds. Holding each meringue by peak dip bases in chocolate so the bottom half of meringue is coated. Let any excess chocolate drop off before placing on cookie sheet lined with wax paper. Allow to set at room temperature-do not put in fridge. Once set, store in airtight container.