Chocolate Dipped Strawberry Meringues

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites

• Condiments

  • 1 1/2 tbsp Strawberry preserves

• Baking & Spices

  • 2/3 cup Confectioners' sugar
  • 1/8 tsp Cream of tartar
  • 3/4 cup Ghirardelli's dark chocolate baking melts
  • 1/4 tsp Strawberry extract
  • 2/3 cup White sugar, regular

Found on chocolatechocolateandmore.com

Description

Ingredients

• For Strawberry Meringues:
• 4 egg whites
• 1/8 teaspoon cream of tartar
• 2/3 cup confectioners sugar
• 2/3 cup regular white sugar
• 1/4 teaspoon strawberry extract
• 1 1/2 tablespoon strawberry preserves (no clumps)
• For Chocolate Bottoms:
• 3/4 cup Ghirardellis dark chocolate baking melts

Directions

• Beat egg whites and cream of tartar on high until glossy peaks form.
• Mix sugars together and sift into the egg whites a few tablespoons at a time, mixing well in between. Once completely added, mix for 4 to 7 additional minutes on medium speed.
• Fold in strawberry extract and preserves.
• Fold over edges of a plastic baggie and use a spatula to fill with batter. Pipe any shape cookie you want onto cookie sheets. The size of your cookies determines bake time and also how many you will have. Bake longer for larger cookies.
• Bake in preheated oven at 200°F for 40-50 minutes. Turn off oven and let cookies cool inside.
• Follow the instructions given for melting the dipping wafers either in the microwave or on the stove. (I used a glass bowl on top of a pot of water on the stove and warmed the water up until the chocolate melted, stirring continuously.)
• Dip the bottoms of the strawberry meringues into the melted chocolate and place upside down on a cooling rack to dry. While the chocolate is wet the cookies can also be dipped into sprinkles!