Ingredients:
Serves 24, 1 cookie per serving
3 egg whites, at room temperature
1 pinch salt
1/4 tsp cream of tartar
1/2 tsp vanilla extract
3/4 C sugar, superfine (not the same as powdered sugar, see below ***)
2 oz. bittersweet chocolate, melted
Directions:
Preheat oven to 200 F degrees. 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 soft peaks form. Increas speed
to high and Slowly add sugar. Beat until meringue is thick and glossy.
Spoon 12 heaping Tbsp of meringue onto each baking sheet.
Bake for 90 minutes.
Turn off oven and let 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.
Allow to cool fully.
*** Superfine sugar is granulated sugar that has been ground into finer crystals than regular granulated white sugar.
