Instructions

1. 1

   Begin by preheating your oven to a low temperature of 200°F (90°C).

2. 2

   Prepare two baking sheets by lining them with parchment paper and place them aside for later use.

3. 3

   Take a stainless steel mixing bowl and the whisk attachment for your electric mixer, and wipe them down with a paper towel that has been lightly moistened with lemon juice to remove any grease residue.

4. 4

   Add the egg whites into the bowl and mix on a low speed until they become frothy, which should take about 30 seconds.

5. 5

   Pause the mixer and incorporate the cream of tartar into the egg whites.

6. 6

   Raise the mixer speed to medium and continue beating until soft peaks begin to form, approximately 1 minute.

7. 7

   Increase the speed to medium-high and gradually add the sugar one spoonful at a time.

8. 8

   Continue beating on high speed until the mixture achieves very stiff peaks and displays a glossy, thick consistency, which will take around 3 minutes.

9. 9

   Introduce the vanilla extract and mix for an additional minute.

10. 10

    Prepare a large pastry bag fitted with a sizable round tip, and pipe out 2-inch-diameter meringue cookies onto the lined baking sheets, spacing them about 1 inch apart.

11. 11

    Place the baking sheets in the upper and lower parts of the oven and bake for 1 ½ hours without opening the oven door, then switch off the oven.

12. 12

    Allow the meringues to remain in the oven for an extra hour to ensure they dry out properly.

13. 13

    The finished meringues should be crisp to the touch, without any browning or discoloration.

14. 14

    Once done, transfer the baking sheets to wire racks to cool completely.

15. 15

    In a heatproof bowl, melt the white chocolate using either a microwave in 20-second intervals (watch closely to prevent burning) or by placing the bowl over a saucepan of gently simmering water.

16. 16

    Line two more baking sheets with fresh parchment paper and pour sprinkles into a shallow dish for dipping.

17. 17

    Take each meringue and dip the bottom into the melted white chocolate, then immediately roll them in the sprinkles.

18. 18

    Arrange the decorated meringues on the prepared baking sheets and allow them to set for about 1 hour.

19. 19

    Store the meringues in an airtight container at room temperature, where they will remain fresh for up to 5 days.

Nutrition Information

Notes & Tips

• Makes about 30 cookies.