Vanilla Meringues

Last week, I made espresso meringues, and came to the realization that not everyone is a coffee fan. So, it was back to the KitchenAid stand mixer, this time for a pink tinted, vanilla version to add some color to the cookie tins.

• 1 large egg white, room temperature
• 1 pinch salt
• 1 pinch cream of tartar
• 1 teaspoon vanilla extract
• 2 drops red food coloring (optional)
• 1/4 cup superfine sugar
• 3/4 cup semi-sweet chocolate chips
• 1/2 tablespoon vegetable shortening

1. Preheat oven to 200º, line a large baking sheet with parchment paper.
2. Put egg white, salt, cream of tartar, vanilla and food coloring in a large mixing bowl, and beat with an electric mixer at medium-high speed until it just holds  soft peaks. Slowly add the superfine sugar one tablespoon at a time, then increase speed to high. Beat until meringue holds stiff, glossy peaks.
3. Transfer meringue to a pastry bag fitted with a star tip – I used a Wilton 1B. Dab some meringue under the corners of the parchment paper to secure the sheet. Pipe 1″ stars about 1/2″ apart.
4. Bake for 2 hours, until the meringues are dry and firm. Turn the oven off, and prop the door open with a wooden spoon for an hour. Remove baking sheet from oven, and let cool completely on a wire rack.
5. Line a large baking sheet with parchment or wax paper. Melt the chocolate chips and shortening over a double boiler or for 30 second increments in the microwave, stirring after each addition until fully melted. Dip the bottoms of the meringues in chocolate, letting the excess drip off, and transfer to lined baking sheet. Place baking sheet in the refrigerator for 10 minutes to let the chocolate set.
6. Store meringues layered between sheets of wax paper in an airtight container at room temperature for one week, or frozen for a month. To thaw, leave them in closed container for at least 30 minutes – do not unwrap until completely thawed. Makes 2 to 3 dozen cookies, depending on the size of the piped meringues.