3 hr 15 min
A light, crisp, sweet treat with just a hint of chocolate. The egg white mixture is so versatile you can easily change up the flavor of these bite-sized treats by swapping the vanilla extract for a different variety. Get adventurous and make them minty by using mint extract or nutty by using almond extract. With a yield of 2 dozen cookies, they’re the perfect dessert to serve a crowd. Another perk: they’re easy to transport to a potluck or super club. If you end up with leftovers, store them in an airtight container at room temperature. This will help preserve their crisp texture for about a week.
3 item(s), large, at room temperature
Cream of tartar
¾ cup(s), superfine
2 oz, melted
- Preheat oven to 200°F. Line two baking sheets with parchment paper.
- Using an electric mixer, beat egg whites in a large bowl on low speed until foamy. Add salt, cream of tartar and vanilla extract; beat until the whites hold soft peaks. Slowly add sugar, beating on high until meringue is thick and glossy.
- Using a tablespoon measure, spoon 12 heaping tablespoons of meringue onto each prepared pan; bake for 90 minutes. Turn off oven and let meringues sit in oven until completely dry, about 90 minutes more.
- Melt chocolate on stove or in microwave and place in a small plastic bag; snip off a corner of the bag and drizzle chocolate over cookies. Let cool so chocolate hardens. Yields 1 cookie per serving.