Chocolate Meringue Snow
- 4 large egg whites at room temperature
- 1 teaspoon cream of tartar
- 1 cup powdered sugar plus 2 tablespoons
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips (semi-sweet)
- Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper or baking mats.
- In a bowl with an electric mixer, beat egg whites on low-medium speed with the whisk 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.
- Arrange meringue mixture into a piping bag with a medium-sized nozzle attached.
- Pipe 24 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 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.
egg whites, cream of tartar, powdered sugar, vanilla, chocolate chips
Taken from recipeland.com/recipe/v/chocolate-meringue-snow--51524 (may not work)