Meringues, made from beaten egg whites, sugar, and very little else, are baked slowly in a very low oven. Don't try to speed up the process by turning up the heat.
Makes about 4 dozen cookies
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla extract
2 squares (2 ounces) semisweet chocolate
1 teaspoon vegetable shortening
1. Preheat oven to 200 degrees F. Line 2 large cookie sheets with foil.
2. In small bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form when beaters are lifted. Increase speed to high and gradually sprinkle in sugar, 2 tablespoons at a time, beating until sugar has dissolved. Add vanilla; continue beating until meringue stands in stiff, glossy peaks when beaters are lifted.
3. Spoon meringue into pastry bag fitted with 1/2-inch star tip. Pipe meringue into 3 by 1/2 fingers, about 1 inch apart, on prepared cookie sheets.
4. Bake cookies 1 hour, rotating sheets between upper and lower racks halfway through baking, or until set. Cool 10 minutes on cookie sheets on wire racks. With small spatula, transfer cookies to wire racks to cool completely.
5. When cookies have cooled, in small saucepan, heat chocolate and shortening over low heat, stirring occasionally, until melted and smooth. Remove saucepan from heat. Dip one end of cookie into melted chocolate mixture; let dry on wire racks over sheet of waxed paper.
(based on individual servings)
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 10 mg
Carbohydrates: 3 g
Fiber: 0 g
Protein: 0 g
Originally published in Good Housekeeping
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