|3 item(s) (large) egg white(s), at room temperature|
|1 pinch table salt|
|1/4 tsp cream of tartar|
|1/2 tsp vanilla extract|
|3/4 cup(s) sugar, superfine|
|2 oz bittersweet chocolate, 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.