Chocolate Meringue Peaks

I normally use up my egg whites by baking coconut macaroon or to marinate my chicken in it but today I opt for some meringue cookies instead. 

Not a bad choice, it went nicely as a decorative pieces on a chocolate cake and made a handsome gift packs to our friends.

I finely chopped some dark chocolate that added a chocolaty taste to the marshmellowy meringue. That kinda shot up the sweetness level...so if you're thinking to doing this, I suggest you lessen the sugar.

Measure your egg white and double the amount of sugar. That's the standard measure, so this is where you decide how sweet you want your meringue, depending on the flavor you're thinking of adding. 

? eggs whites
? sugar
Pinch of tartar
finely chopped dark chocolate

Line to bake sheets with parchment and heat oven to 100 degrees Cel.

Place sugar, egg whites and tartar in your mixer metal bowl over (not on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. 

Add in vanilla extract and any food coloring if you are using it. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. 

Transfer mixture to a pastry bag fitted with a star tip and pipe ½ inch to ¾ inch wide cookies, making sure to set them one inch apart from one another.

Bake for 1 ½ hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. 

I melted some dark chocolate and dipped the cooled meringue peaks for extra chocolaty umph.

                                            
Store meringue cookies in an airtight container away from any heat or moisture. 

Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting.

Enjoy...jue