Hot Cocoa With Meringue

1. 1

   ["FOR THE MERINGUES", "Preheat the oven to 350 degrees.", "Line 2 jelly roll pans with parchment paper and set aside.", "In a stand mixer, using the whisk attachment, beat the egg whites on medium speed until satiny peaks form.", "Lower beater speed to medium-low, and beat in one tablespoon of sugar at a time until it is all combined. Increase speed to medium again and mix until the peaks are stiff and shiny.", "Turn mixer off and add vanilla extract, and mix one more time on low speed, just until combined.", "Transfer meringue to piping bag. Cut the tip of the bag off, about 1/2"" from the bottom. For each meringue, pipe one dollop, about the width of a half dollar, and then a smaller dollop on top of that. It makes roughly 2 dozen. Aim for 12 meringues per pan.", "Place in the oven and lower the temperature to 300 degrees.

2. 2

   Cook 15 - 20 minutes.", "When it's done the outside will be crispy, but the inside will give when pressed. If it's not done, it will give too much and be more soupy than springy.", "Once it's done, don't take it out of the oven. Turn the oven off, but prop the door open a little and let it cool in there for 30 minutes as the oven cools down.", "Using a stiff spatula, scrape the meringues off of parchment paper, and top hot chocolate.

3. 3

   Meringues will keep in an airtight container for about 2 days. They are still good after that, but texture may not be satisfactory.", "FOR THE HOT COCOA", "In a heavy bottomed saucepan, whisk sugar and cocoa powder until fully mixed and light brown in color. Turn heat on medium and slowly whisk in milk.", "Add vanilla extract, and whisk until there are no more lumps of powder.", "Stir frequently until milk is simmering. If you're using dairy milk, be careful not to let it boil.", "Serve with Meringues."]

* Per serving · 4 servings · Values may vary.