Ingredients
4
egg whites, at room temperature
1/2
teaspoon cream of tartar
1/2
cup granulated sugar
1/2
cup sifted powdered sugar
1/2
teaspoon chocolate extract
1/4
cup finely grated dark chocolate
Preparation
Heat oven to 225°F. Line cookie sheets with cooking parchment paper.
In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Increase speed to medium; gradually add 2 tablespoons of the granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Increase speed to high; gradually add remaining 6 tablespoons granulated sugar and the powdered sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved, 2 to 4 minutes. Fold in chocolate extract and grated chocolate. Onto cookie sheets, drop meringue by rounded tablespoonfuls about 2 inches apart.
Bake 1 hour 35 minutes. Turn off oven; leave meringues in oven with door closed 2 hours. Store meringues in an airtight container for up to 1 week.
