Source: Got Milk? The cookie book by Peggy Cullen
Makes 32 servings.
Preparation time: 1 1/2 hours
Tips: Not so sweet due to unsweetened chocolate
Chocolate Marble Meringue Kisses
Ingredients
Preparation
2 ounces unsweetened chocolate
2 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1/2 cup superfine sugar, see note (1)
1/2 teaspoon vanilla extract
1 1/2 teaspoons cornstarch
Preheat oven to 200 F degrees. Line two baking sheets with parchment paper or aluminum foil.
1. Using a double boiler melt the chocolate.
2. In a clean, grease-free bowl of an electric mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar. Continue to beat on medium high speed until the mixture whitens and soft peaks form. Slowly add the sugar, 1 or 2 Tablespoons at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high. Add the vanilla and beat for another 3 minutes to form a stiff, shinny meringue. Sift the cornstarch over the meringue and gently fold in, using a rubber spatula
3. Transfer the meringue to a bowl. Using a rubber spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue. Resist the urge to marble, that will happen as you scoop and drop.
4. Using a 1-inch diameter ice-cream scoop or a teaspoon, scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue. Use a second spoon to push the mound onto the prepared baking sheet. Continue to scoop until you need to drizzle more chocolate, dropping the meringues about 1 1/2 inches apart on the baking sheets. Continue to drizzle chocolate and scoop until the meringues used up. You may not use all the chocolate. If left over chocolate, let harden and store for next use.
5. Bake for 1 hour, then turn off oven and leave the meringues inside to dry until oven is completely cool. Store in an airtight container for up to 4 days.
NOTES : 1) To make superfine sugar place granulated sugar in the blender and pulse until very fine, sugar will turn white towards the look of powdered sugar.
