Chocolate Snow Peaks
  • 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
  1. Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.
  2. Using an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy.
  3. Add the cream of tartar and turn speed up to medium, beating until just fluffy.
  4. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them.
  5. 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.
  6. Place meringue mixture into a piping bag with a medium-sized nozzle attached.
  7. Pipe bite-sized "kiss"-shaped meringues onto the trays and place in the oven.
  8. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.
  9. 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.
  10. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper.
  11. Allow to set at room temperature - do not put in the fridge.
  12. Once set, store in an airtight container.
Recipe by Gracious Rain at