Chocolate-Dipped Espresso Meringues

Step 1: Heat oven to 200F.

Step 2: Using an electric mixer, beat the egg whites w/the vanilla, espresso powder, salt & cream of tartar on med-high speed until soft peaks form. Very gradually (1 tbsp at a time) beat in the sugar. Increase mixer speed to high & beat until the mixture holds glossy peaks.

Step 3: Drop heaping tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 in apart.

Step 4: Bake until dry, crisp & firm (about 2 hrs). The meringues are done when they release easily from the parchment paper)

Step 5: Turn off the oven, prop open the door about 1/2 inch using the handle of a wooden spoon & let the meringues sit inside for 1 hr. Slide the parchment (w/the meringues on top) onto racks & let cool completely.

Step 6: Peel the meringues off the parchment, then dip the bottom of each into the chocolate, allowing any excess to drip off. Place on parchment-lined baking sheets & refrigerate just until the chocolate is set (25-30 min). Store the cookies in an airtight container at room temp for up to 3 dys.

Step 7: NOTE: The yield is 24 cookies which I showed as 12 servings @ 2 per person.