-
1
Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
-
2
In the bowl of an electric mixer, beat the egg whites on medium speed with the whisk attachment until the whites become foamy.
-
3
Add the cream of tartar and turn up the speed to medium, beating until just fluffy.
-
4
Add the sugar gradually, while whisking, so it incorporates into the whites slowly without collapsing them.
-
5
Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, 5 to 7 minutes.
-
6
Place the meringue into a piping bag with a medium-size round tip attached.
-
7
Pipe 48 bite-size tear-drop-shaped meringues onto the sheets and place in the oven.
-
8
Bake for 1 hour undisturbed, and then turn off the heat and leave in the oven overnight to really dry out.
-
9
Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds.
-
10
Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated.
-
11
Let any excess chocolate drip off before placing on a baking sheet lined with wax paper.
-
12
Allow to set at room temperature; do not put in the fridge.
-
13
Once set, store in an airtight container.
-
14
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
