Meringue Cookies Dipped in White Chocolate

Makes 4-to-5 dozen cookies

• 4 large egg white (120 grams), room temperature

• ¼ tsp cream of tartar

• 1 tsp vanilla paste

• ¾ cup (150 grams) granulated sugar

• 5 ounces white chocolate (I use Ghirardelli chips – about ½ the bag)

• Clear sanding sugar (or sprinkles of choice)

1)     Preheat oven to 200 degrees and line two baking sheets with parchment.

2)     In the bowl of a standing mixer with the whisk attachment, beat the egg whites (it is very important that they are room temperature, or they will not reach full volume), the vanilla and cream of tarter until foamy and white. Increase the mixer speed to high and whisk in the granulated sugar, one tablespoon at a time.  Whisk until stiff flossy peaks form.  Spoon the meringue into a piping bag fitted with a star tip and pipe into your desired shape (trying to maintain a 1” diameter cookie).

3)     Bake for 75 minutes.  Turn the oven off and let the cookies stand in the over with the door closed for another hour.

4)     After the hour, remove the pans and let the cookies remain on the parchment while you prepare the chocolate.  In a small bowl, microwave the white chocolate, twenty seconds at a time, stirring after each zap, until the chocolate has melted and has a smooth consistency.  Dip the tops, or bottoms, of the cookies in the chocolate, let the excess drip off, and then replace the cookies on the parchment. While the chocolate is still warm on the cookies, sprinkle the sanding sugar or sprinkles over the chocolate and let sit on the parchment until the chocolate has cooled and fully hardened.

5)     The cookies should be stored in an airtight container – but not in the refrigerator.