Chocolate Covered Snow Peaks

I got this recipe from foodnetwork.com. Delicious Snow peaks that are light and fluffy!

Chocolate Covered Snow Peaks

4 large egg whites at room temperature

1 tsp. cream of tartar

1 cup plus 2 TBS super fine granulated sugar

1 tsp. vanilla (I tried peppermint one year and it was delicious)

1 1/2 cups dark chocolate chips (I use semi-sweet)

1. Preheat oven to 225 degrees and line 2 baking sheets with wax paper.

2. In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy.

3. Add the cream of tartar and turn speed up to medium, beating until just fluffy.

4. 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 5-7 minutes).

5. 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.

6. Bake for 1 hour undisturbed then turn off the heat and leave in the oven overnight to really dry out.

7. Melt chocolate in the microwave on medium power for 30 seconds.

8. 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 back on the wax paper. Allow to set at room temperature-do not put in the fridge. Once set, store in an airtight container.