Chocolate Meringue Swirls

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 2 (1 1/2 ounce) bars godiva dark chocolate, chopped
• 1 1/2 cups granulated sugar, divided (or 1/2 cup splenda granular and 1 cup granulated sugar)
• 1/4 cup water
• 4 large egg whites, room temperature
• 1 pinch salt
• 1/2 teaspoon cream of tartar

Recipe

• 1 position oven racks in the upper and lower thirds of oven.
• 2 heat oven to 250°f.
• 3 line 2 jelly roll pans with parchment paper and set aside.
• 4 melt chocolate in microwave safe bowl for 30-45 seconds, stir until smooth.
• 5 allow chocolate mixture to cool slightly.
• 6 in a small, heavy sauce pan combine 1 cup of sugar and water.
• 7 place over medium heat and cook, stirring constantly, until sugar dissolves.
• 8 reduce heat to low and gently simmer.
• 9 in large bowl with electric mixer beat egg whites at medium speed until foamy.
• 10 add salt and cream of tartar and beat at high speed until soft peaks form.
• 11 gradually add remaining sugar and beat until stiff peaks form, do not over beat.
• 12 increase heat in saucepan to high.
• 13 boil sugar syrup until it registers 248°f (hard ball stage) on a candy thermometer.
• 14 with mixer off, gradually add about 1/4 cup of hot syrup to egg whites and beat at medium speed for about 5 seconds, until blended.
• 15 continue adding hot syrup, 1/4 cup at a time, mixing after each addition, until all syrup is added.
• 16 remove bowl from mixer stand and whisk in melted chocolate just until blended.
• 17 transfer hot meringue mixture into large pastry bag fitted with a large star tip (ateco #6) or use a clean, dry tablespoon to form "kiss" dollops on prepared baking sheets(this is the one we opted for).
• 18 space the "kisses" 3/4" apart = 24 meringues on each baking sheet.
• 19 if using pastry bag; pipe meringue onto prepared baking sheets forming rosettes, about 1-1/2" wide at base, and spacing them 3/4" apart on each baking sheet; approx 24 meringues on each sheet.
• 20 any remaining meringue will hold up to be piped or spooned after the first batch.
• 21 bake meringues for about 25-30 minutes or until dry on the outside, but still soft on the inside.
• 22 transfer cookies to a wire rack and cool completely.
• 23 dust meringues lightly with confectioners' sugar or cocoa powder, if desired.
• 24 store cookies in airtight container in a cool, dry place for up to one week.