Chocolate-Dipped Almond Meringues

1. 1

   Preheat oven to 200 degrees.

2. 2

   In the bowl of an electric stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar, increasing speed to medium-high until soft peaks form.

3. 3

   Add salt then gradually add sugar, about a tablespoon at a time, beating on high until stiff peaks form.

4. 4

   Gently mix in almond extract.

5. 5

   Drop meringue by rounded tablespoons or pipe with a decorative tip onto parchment-lined baking sheets.

6. 6

   Bake for 2 hours or until dry.

7. 7

   Turn oven off; leave meringues in oven 1 hour or more until crisp.

8. 8

   Cool completely before removing from baking sheets.

9. 9

   Prepare chocolate coating, tempering it if you are not serving the cookies right away so that the chocolate remains smooth and shiny.

10. 10

    Otherwise, you can melt the chocolate in the microwave at 30 second intervals, being careful not to burn it.

11. 11

    Dip top half of each meringue in chocolate, top with an almond and place on wire rack to dry.

* Per serving · 4 servings · Values may vary.

No additional tips available.