Tuesday, February 1, 2011

Meringue Swirl Kisses

  • 6 egg whites, at room temperature1 1½ c superfine sugar
  • ½ tsp cream of tartar
  • 2 tsp pure vanilla extract
  • 2 tbsp cocoa powder
  • 2 oz chocolate, very finely chopped
  • In a mixer bowl fitted with the whisk attachment, whisk egg whites until foamy.
  • Add in cream of tartar, and continue mixing until soft peaks form. Very slowly, about a tablespoon at a time, sprinkle in sugar. Keep whisking until stiff peaks form, and sugar is dissolved.
  • Whisk in vanilla and cocoa powder. With a rubber spatula, gently fold in the chocolate.
  • Preheat oven to 200 degrees, and place oven rack in the center position.
  • Transfer the meringue to a very large pastry bag fitted with a large star tip. Pipe stars onto two parchment lined cookie sheets.
  • Bake for 90 minutes, until dry but not brown. Turn off oven and prop open the oven door.
  • Leave the meringues in the cooling oven until the it is completely cool.

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