These marvelous meringue cookies are a contribution from
|cream of tartar||.|
|pure vanilla extract||.||.|
|fine-quality raspberry flavoring, or flavor of your choice (see Note)||.||.|
|bittersweet chocolate, 60% to 70% cacao, chopped||.|
Two 17¼ by 12¼ by 1 inch half sheet pans, lined with nonstick liners such as Silpats or parchment | A large disposable pastry bag fitted with a ¼ inch round decorating tip (number 12) | An artist’s brush | A disposable pastry bag for the chocolate drizzle
Twenty minutes or longer before baking, set oven racks in the upper and lower thirds of the oven and
In the bowl of a stand mixer fitted with the whisk beater, beat the egg whites and cream of tartar on medium-low speed until foamy. Gradually raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the sugar,
Fill the pastry bag fitted with the tip with the meringue. Pipe a small dot of meringue in each corner of the pan underneath the parchment to secure the paper. Pipe either
Set the sheet pans on wire racks or on a heat resistant surface. Cool completely.
In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the chocolate until almost completely melted.
Remove the chocolate from the heat source and stir until fully melted.
Pour the chocolate into the second pastry bag. Cut a very small semicircle into the tip of the bag and drizzle the melted chocolate back and forth over the rows of meringue twigs. Let the chocolate set before carefully loosening and removing the twigs from the liner with a small offset spatula.
Airtight: room temperature (low humidity), 3 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.