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chocolate chips or mini kisses
Heat oven to 225°F. Line cookie sheets with parchment paper. Arrange chocolate chips or mini Kisses on cookie sheets.
In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
Add extract; beat 1 minute at high speed. Place meringue into piping bag with star tip. Pipe meringue over the chocolate onto the paper-lined cookie sheets.
Bake at 225°F for 2 hours or until crisp and dry. Cool 30 minutes. Remove cookies from paper. Store in an airtight container.