Valentine Mickey Meringue Cookies Dipped in Chocolate

Valentine Mickey Meringue Cookies Dipped in Chocolate
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  1. 10 Tablespoons ultra-fine granulated sugar
  2. 3 Egg whites (room temperature)
  3. 1 Teaspoon vanilla extract
  4. 1 Pinch of salt
  5. 1 Teaspoon cream of tarter
  6. Red or pink food coloring
  7. Parchment paper-lined cookie sheets 2 or 3
  8. 16-inch pastry bag
  9. ½-inch round pastry bag tip
  10. 1-cup chocolate made with cocoa butter (can be milk chocolate or dark chocolate)
  1. How To Make It
  2. 1Preheat your oven to 200 degrees
  3. 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.
  4. 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.
  5. 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.
  6. 5Gently fold in the remaining 4 tablespoons of sugar until incorporated.
  7. 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.
  8. 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.
  9. 8Chop 1 cup of chocolate. Use a double boiler to melt 2/3-cup of the chopped chocolate.
  10. 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.
  11. 10Dip your cookies then set them on parchment paper to dry. After an hour, you can move them to the fridge to fully set.