- 4 large egg whites--room temperature
- 1 teaspoon cream of tartar
- 1 cup plus 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1- ½ cups chocolate chips
- Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.
- Using an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy.
- Add the cream of tartar and turn 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 bite-sized "kiss"-shaped meringues onto the trays and place in the oven.
- Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.
- Melt chocolate over a double-boiler.Holding each meringue by the top---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.
Recipe by Gracious Rain at https://graciousrain.com/chocolate-snow-peaks/
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