Hands-On Time
25 Mins
Total Time
2 Hours 30 Mins
Yield
Makes 12 meringues
Joseph De Leo

How to Make It

Step 1

Heat oven to 225° F.

Step 2

With an electric mixer, beat the egg whites and cream of tartar on medium until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time. Scrape down the sides of the bowl to incorporate all of the sugar, then continue to beat until stiff peaks form, 5 to 8 minutes.

Step 3

Line 2 baking sheets with parchment paper; place a small dab of meringue under each corner of the paper to anchor the paper to the tray.

Step 4

Transfer the meringue to a piping bag or resealable plastic freezer bag (snip a ½-inch hole in the bag). Using a circular motion, pipe 2-inch high mounds of the meringue onto the prepared baking sheets, spacing them 1 inch apart. Add the chocolate chips to make the eyes. Bake until firm and dry, 1½ hours to 2 hours. Cool completely on the baking sheets.

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