4 Egg whites; room temperature
1/2 ts Cream of tartar
1/2 c Granulated sugar (superfine is best)
1 ts ground cinnamon
1 ts Vanilla extract
8 oz Semisweet chocolate chips
Preheat oven to 375 F. Line baking sheet with parchment paper; set aside.
In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff; add cinnamon to sugar;beat in sugar 1 tablespoon at a time. Add vanilla,beat in until extremely stiff
Drop 2/3 of batter by heaping teaspoonfuls onto prepared baking sheet. Make 1" long "stems" with rest of batter. Place in oven. Turn oven off; leave cookies in oven 5 hours.
When done,melt chocolate. then slightly hollow out bottom of meringue mounds filling with spoonful of chocolate.Then sticking stems in place set on tray to harden.
Pairs Well With
I was making cream puffsat Christmas,and had all these egg whites left... what to do,what to do... I also had a yule log cake that needed decoration...hummmmm