Chocolate-Dipped Meringue Cookies
Meringue cookies are both easy to make and impressive to serve to guests! A batch of these would make a welcome gift.
  1. Preheat oven to 200 F and cover a large cookie sheet with parchment paper.
  2. Place your egg whites and cream of tartar in a very clean bowl; any fat/oil/grease in the bowl will prevent your eggs from peaking.
  3. Using a hand mixer or stand mixer, start to mix on low and inch your way up to medium speed until soft peaks form.
  4. Increase your speed to high and slowly add your granulated sugar. I just hold the small bowl over the mixer while it’s running and just sprinkle it in small amounts until gone. Mix until you get stiff peaks.
  5. Now you can either use a spoon to place small teaspoon-sized mounds on your parchment, or you can use a piping bag with tip to make a small “kiss” shape on your parchment. I made these about 3/4 inch in diameter.
  6. Bake for 1 hour at 200 F and turn your pan around; my oven has “hot spots” and this keeps one side from browning before the other. Bake for another 30 minutes and turn the oven off, leaving them inside another 15 minutes. Depending on the size of your meringues, you may need more or less time in the oven. When they feel light, crisp and airy and come off the paper easily, they are done. They will start to shrivel a bit if overcooked, although taste will still be yum 🙂
  7. Dip the bottoms of your cooled meringues into the melted chocolate and then into nonpareils, or alternatively you can drizzle the chocolate over them. They will rock either way!
  8. If you have leftovers (why would you??), then keep them in an airtight container to prevent “chewiness” from absorbing the humidity.
Recipe Notes

Adapted from Chowhound’s Meringue Mushroom recipe.