Snow Caps

From Southwest Cooking, Beekman House, 1992. ISBN 0-517-68757-7.

Meringues with chocolate chips inside and white chocolate ``snow'' on the tops. If you only want to make meringues, this is a good recipe for it -- just omit the chocolate chips and the white chocolate.

Ingredients

3 egg whites, at room temperature
1/2 tsp. vanilla extract
1/4 tsp. cream of tartar
1 cup (6 ounces) semi-sweet chocolate chips
3/4 cup sugar
4 ounces white chocolate, grated

Directions

Preheat oven to 200F. Line baking sheets with plain ungreased brown paper such as heavy brown paper bags (not recycled). Combine egg whites and cream of tartar in a large bowl. Beat with an electric mixer until just frothy. Add sugar 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form. Add vanilla; beat 1 minute. Fold in chocolate chips. Drop mixture by teaspoonfuls onto the prepared baking sheets. Bake 2 hours or until the meringues are thoroughly dry to touch but not browned, rotating baking sheets halfway through baking. Turn off heat and leave in closed oven for 3 to 4 hours or until completely dry. Remove from the oven and cool completely. Carefully remove the meringues from the paper and store in an airtight container until you are ready to dip.

Bring water in the bottom of a double boiler to a boil; turn off heat. Place the grated white chocolate in the top of the double boiler and place over the hot water. Stir constantly until the chocolate melts. Dip the top of each meringue in the melted chocolate. Place on waxed paper to dry. Store at room temperature in a tightly covered container.

Makes about 6 dozen.

Comments

The white chocolate does have to be grated because it does not melt smoothly otherwise. In my oven they baked only for 1 hour and were still lightly brown. Miniature chocolate chips might be better.
Don't attempt this on a humid day. They'll come out soggy and too heavy.

Jim Plank

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