MINI MERINGUE KISSES WITH CHOCOLATE GANACHE
These treats are the perfect bite-sized XX's. A plate of these "I'll just try one" treats disappears the second they are set out. They may be made larger, but the small size contributes to this sweet's charm. Little can go wrong with this cookie, but I do suggest making them on a dry, less humid day or the texture will be a bit chewier. Children love adding the food coloring, squeezing the piping bag, and dipping in just a wee bit too much chocolate--usually so they get to eat that one and lick the ganache from their fingers. Merry to all!
Nota bene: Packaged in cellophane or an airtight container, these cookies will keep 5 days. Supermarket Guittard extra dark or semi-sweet baking chips (depending on your sweet tooth) are easy to find and perfect for the ganache consistency.
6 egg whites (from large eggs)
1 1/2 cups superfine sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Food coloring, optional
3 ounces heavy cream
1 1/2 tablespoons light corn syrup
6 ounces high quality chocolate (chips or chopped)
1/4 teaspoon pure vanilla extract
1. Preheat oven to 250 degrees F.
2. In the bowl of an electric mixer, whip egg whites and cream of tartar on medium speed until frothy.
3. Increase speed to medium high and add the sugar one tablespoon at a time until stiff but not dry peaks for and the whites are glossy.
4. Add vanilla and food coloring and stir just until incorporated.
4. Spoon into a pastry bag with a star tip and pipe onto parchment lined baking sheets.
5. Place in oven, reduce temperature to 200 degrees F and bake for 1 1/2 hours. Turn off oven and leave meringues to cool.
MAKE THE GANACHE
1. Place the chocolate in a mixing bowl.
2. In a saucepan, combine the cream and corn syrup. Bring to a simmer.
3. Pour the cream mixture over the chocolate, add the vanilla and stir to combine.