27 Sunday Dec 2009
I’ve made this goodie a couple of times now and it’s always a hit. It’s not that difficult but it really impresses the guests. It’s a light and airy treat that goes well with all of those heavy holiday goodies.
Chocolate Covered Snow Peaks
4 large egg whites at room temperature
1 tsp cream of tartar
1 cup plus 2 tbsp. superfine granulated sugar
1 tsp pure vanilla extract
1.5 cups dark chocolate chips
Preheat oven to 225 degrees and line 2 baking sheets with parchment paper
In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn the speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.
Place the meringue mixture into a piping bag with a medium-sized nozzle attached. (First few times I did the old Ziploc bag trick and they came out just as nice) Pipe bite sized “kiss” shaped meringues onto the trays and place in the oven. Bake for one hour undisturbed then turn off heat and leave in the oven overnight to really dry out.
Melt chocolate over a double boiler or in the microwave. Holding each meringue by the peak dip the bases into chocolate so the bottom half of the meringue is coated. Let any excess drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature. Do not put in the fridge. Once set, store in an airtight container.
Source: Tyler Florence, Foodnetwork