Chocolate Covered Snow Peaks

Tyler Florence

Recipe courtesy Tyler Florence for 12 Days of Cookies 2008

Picture of Chocolate Covered Snow Peaks Recipe 1 Video | Photo: Chocolate Covered Snow Peaks Recipe
Rated 4 stars out of 5
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  • Read 71 Reviews
Total Time:
9 hr 40 min
Prep
40 min
Inactive
8 hr 0 min
Cook
1 hr 0 min
Yield:
about 24 cookies
Level:
Intermediate
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Ingredients

  • 4 large egg whites at room temperature
  • 1 teaspoon cream of tartar
  • 1 cup plus 2 tablespoons superfine granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups dark chocolate chips

Directions

Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.

In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.

Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe 24 bite-sized "kiss"-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.

Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.

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Newest Ratings and Reviews

Read all 71 reviews

  • on December 20, 2011

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    I thought these cookies were good. I added crushed peppermint to the bottom of some and my friends loved them. They did not last long.

    people found this review Helpful.
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  • on December 20, 2011

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    I love making these! I actually prefer them without the chocolate, though. I use parchment paper when I bake, so there's no problem getting these off the cookie sheet.

    people found this review Helpful.
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  • on December 19, 2011

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    Absolutely terrible! The taste was nothing spectacular at all and it took like an hour of mixing to get the firmness required.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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