3 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, chopped
1 teaspoon unsalted butter or margarine
Heat oven to 225 degrees F. Line 2 baking sheets with wax or parchment paper.
In a large mixing bowl, with mixer set on high speed, beat egg whites until foamy. Beat in cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff (but not dry) peaks form. Beat in vanilla until combined.
Using a teaspoon, shape meringue mixture into 24 (1 1/2-inch)rounds. (I use a pastry bag fitted with a star tip.) Place 1 inch apart on prepared baking sheets.
Bake meringues until firm and dry, about 30 minutes.
Turn off oven and let meringues cool in oven until dry and crisp, one hour.
While meringues are cooling, prepare chocolate coating. In a double boiler set over simmering, not boiling water, melt chocolate, stirring constantly, until smooth. Remove from heat and add margarine stirring until melted and smooth. Cool completely.
Carefully remove meringues from paper. Dip each meringue halfway into coating, allowing excess to drip back into the bowl or you can place slightly cooled chocolate into a zip lock bag, cut the tip slightly and drizzle over the meringues. Place meringues on wax paper. Let stand until set.
Posted by bettyboop50 at Recipe Goldmine May 11, 2001.