Directions: |
Directions:Place one rack close to the top and other close in the bottom. Preheat oven to 225º F. Cover two large baking sheets with parchment.
Using an electric mixer,beat egg whites until foamy. Add salt and cream of tartar. Using medium speed, beat for about a minute until whites hold a soft peak. Add sugar a rounded tbsp at a time and beat for about 1/2 minute between each addition. Add vanilla, increase speed to high and beat another 8 minutes. While meringue is finishing its final beating, assemble all the tools you will need to pipe them out (i.e., pastry bag glass of water, sharp and small knife, semi fine strainer containing the cocoa and baking sheets lined with foil.
Fill pastry bags with meringue and pipe out stems on one sheet by holding bag perpendicular to sheet and raising it while squeezing Use a wet knife to stems from the bag. Make 60 stems. Form caps on a second seet, holding bag closer to foil pressing out round shapes.
Smooth any points with a damp finger. Strain cocoa powder lightly over caps and stems. Place stems on upper rack and caps on lower rack
Bake for approx. 1 hour. They should be able to be lifted easily from the foil.
Turn oven off. Prop open oven door and let meringues cool in oven. The baked stems and caps can be kept loosely covered with cloth napkins for several weeks.
To assemble,hold cap upside down and spread on enough chocolate to cover bottom. Position in stem and press down lightly. Place in an upside down position until chocolate is firm.
Note: If chocolate has not been applied, meringues can be freshened in a 225º oven. |
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