Salted Chocolate Meringue Kisses

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

   Tip: Optional: use a silicone mat for easier cleanup.

2. 2

   In a medium bowl, whisk together the egg whites and cream of tartar until stiff peaks form.

   Tip: Be patient and go slow to avoid overmixing.

3. 3

   In a separate bowl, melt the butter and chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Stir until the chocolate is fully incorporated.

4. 4

   In a large bowl, whip the egg whites until stiff peaks form, then add the granulated sugar and whip until combined.

   Tip: Use a stand mixer for ease.

5. 5

   Slowly pour the melted chocolate mixture into the egg mixture, then add the vanilla extract.

   Tip: Fold gently to avoid deflating the meringues.

6. 6

   Gradually add the flour and confectioners' sugar, then stir until just combined.

   Tip: Avoid overmixing, which can make the meringues dense.

7. 7

   Spoon small balls of the mixture onto the prepared baking sheet, leaving about 2 cm of space between each kiss.

   Tip: Use a spoon or a piping bag for a uniform shape.

8. 8

   Sprinkle the flaky sea salt and granulated sugar over the kisses.

   Tip: Use a gentle touch to avoid crushing the meringues.

9. 9

   Bake for 15-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the kisses after 10 minutes, as they can burn quickly.

10. 10

    Allow the kisses to cool completely on the baking sheet before transferring them to an airtight container.

    Tip: Store in an airtight container to keep fresh.