Milk Chocolate Meringue Kisses

Instructions

1. 1

   Preheat the oven to 200°C (400¿tF). Line a baking sheet with parchment paper.

   Tip: Use a silicone mat for easy cleanup.

2. 2

   In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.

   Tip: Use an electric mixer for best results.

3. 3

   Gradually add the granulated sugar and continue beating until stiff peaks form.

   Tip: Be careful not to overbeat.

4. 4

   Transfer the meringue to a piping bag fitted with a small round tip.

   Tip: Use a meringue piping tip for the best shape.

5. 5

   Pipe small kisses onto the prepared baking sheet.

   Tip: Leave about 1 cm of space between each kiss.

6. 6

   Bake for 10-12 minutes, or until the meringues are crisp and dry.

   Tip: Keep an eye on them to avoid overcooking.

7. 7

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and creamy.

8. 8

   Dip each meringue kiss into the melted chocolate, using a fork to fully coat.

   Tip: Tap off excess chocolate by tapping the fork against the side of the bowl.

9. 9

   Place the chocolate-covered meringues on a piece of parchment paper or a silicone mat.

   Tip: Chill in the refrigerator for at least 30 minutes to set the chocolate.

10. 10

    Sprinkle with confectioners' sugar and salt before serving.

    Tip: Optional: add a few drops of vanilla extract to the melted chocolate for extra flavor.