Mini Meringue and White Chocolate Cookies
2,8 / 10
ready in 3 h. 25 min.
Preheat oven to 200°F. Line two baking sheets with parchment paper.
Using an electric mixer, beat egg whites in a large bowl on low speed until foamy. Add salt, cream of tartar and vanilla extract; beat until the whites hold soft peaks. Slowly add sugar, beating on high until meringue is thick and glossy.
Using a tablespoon measure, spoon 12 heaping tablespoons of meringue onto each prepared pan; bake for 90 minutes. Turn off oven and let meringues sit in oven until completely dry, about 90 minutes more.
Melt chocolate on stove or in microwave and place in a small plastic bag; snip off a corner of the bag and drizzle chocolate over cookies. Decorate with colored sprinkles and let cool so chocolate hardens.