Valentine Mickey Meringue Cookies Dipped in Chocolate
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- 10 Tablespoons ultra-fine granulated sugar
- 3 Egg whites (room temperature)
- 1 Teaspoon vanilla extract
- 1 Pinch of salt
- 1 Teaspoon cream of tarter
- Red or pink food coloring
- Parchment paper-lined cookie sheets 2 or 3
- 16-inch pastry bag
- ½-inch round pastry bag tip
- 1-cup chocolate made with cocoa butter (can be milk chocolate or dark chocolate)
- How To Make It
- 1Preheat your oven to 200 degrees
- 2Warm you eggs to room temperature by putting them in a warm water bath for 5 minutes. Separate the egg whites and put the egg whites into a medium sized mixing bowl.
- 3Beat the egg whites for 30 seconds. Add a pinch of salt, a teaspoon vanilla, a teaspoon of cream of tarter, and 1 tablespoon of sugar.
- 4Continue to beat the egg whites while adding 5 more tablespoons of sugar one at a time. Add in the food coloring. Beat the eggs until stiff peaks form.
- 5Gently fold in the remaining 4 tablespoons of sugar until incorporated.
- 6Pour your mixture into the pastry bag and pipe out 1-inch round mounds for the Mickey head, and two ½-inch round mounds for Mickey ears onto the parchment lined baking sheets. Bang the baking sheets onto the counter to release any air bubbles.
- 7Bake your cookies for 2 hours. After the two hours is up, turn the oven off and prop the door of your oven open ½ an inch using the handle of a wooden spoon. Allow the cookies to cool inside the oven.
- 8Chop 1 cup of chocolate. Use a double boiler to melt 2/3-cup of the chopped chocolate.
- 9Once the chocolate is smooth and melted, remove it from the boiler and add the remaining 1/3-cup chopped chocolate, stir until it is melted. This is called tempering the chocolate.
- 10Dip your cookies then set them on parchment paper to dry. After an hour, you can move them to the fridge to fully set.