Ingredients
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
Instructions
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 the 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 the oven and let meringues sit in the oven until completely dry, about 90 minutes more.
Melt chocolate on the stove or in the microwave and place in a small plastic bag; snip off a corner of the bag and drizzle chocolate over cookies. Let cool so the chocolate hardens. Yields 1 cookie per serving.
