Ingredients
3large egg whites,room temperature
pinchcream of tartar
¾cupsuperfine sugar
1tsppure vanilla extract,or almond
3ozwhite chocolate,or callets/discs, chopped
sprinkles,of choice
Preparation
Preheat the oven to 200 degrees F. Line two baking sheets with parchment and set aside.
Wipe a stainless steel bowl and the whisk of an electric mixer with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
Put the egg whites into the bowl, then beat for about 30 seconds on low speed until foamy. Stop the mixer, then add the cream of tartar.
Increase the speed to medium, then beat for about 1 minute until soft peaks form. Increase the speed to medium-high and add the sugar one spoonful at a time.
Beat on high speed for about 3 minutes until very stiff peaks form and the meringue is glossy and thick. Add the vanilla and beat for 1 more minute.
Fit a large pastry bag with a large round decorating tip, and fill the bag with the meringue mix.
Pipe 2-inch-diameter cookies about 1 inch apart onto the prepared baking sheets.
Bake in the upper and lower third of the oven for 1½ hours undisturbed, and then turn off the oven.
Leave the cookies inside the oven for 1 more hour to dry out. Transfer the baking sheets to wire racks to cool completely.
In a heatproof bowl, melt the white chocolate either in the microwave in 20-second intervals or over a small saucepan of simmering water.
Line two baking sheets with fresh parchment paper. Fill a shallow dish with the sprinkles.
Dip the bottom of each meringue into the white chocolate, and then immediately dip them into the sprinkles.
Place them on the prepared baking sheets, then let them set for about 1 hour.
Serve, and enjoy!
