Baking Favorites. Williams Sonoma

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      4 large egg whites

      1 tablespoon cornstarch

      1 cup (7 oz/200 g) sugar

      1 teaspoon pure vanilla extract

      Pinch of kosher salt

      2 teaspoons Dutch-process cocoa

      powder, sifted

      ¼ lb (115 g) bittersweet chocolate,

      cut into pieces

      1 tablespoon vegetable oil

      MAKES ABOUTMAKES ABOUT

      3 DOZEN COOKIES3 DOZEN COOKIES

      Chocolate-Dipped Meringues

      Piping these cookies with a decorating tip will add an effortlessly elegant touch. You can reserve

      the egg yolks for another use, such as omelets, French toast, or Lemon Curd (page 222).

      Place 1 rack in the upper third and 1 rack in the lower third of the oven and preheat to

      200°F (95°C). Line 2 baking sheets with parchment paper.

      In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on

      medium speed until combined, about 1 minute. Sprinkle the cornstarch over the whites and

      beat until foamy, about 3 minutes. Raise the speed to high, very gradually add the sugar,

      and beat until stiff, shiny peaks form, about 8–10 minutes. Quickly beat in the vanilla.

      Transfer half of the meringue to a pastry bag fitted with a star tip. Set aside.

      Using a rubber spatula, gently fold the salt and cocoa powder into the remaining meringue

      until just combined. Transfer the chocolate meringue to another pastry bag fitted with a

      star tip. Using the chocolate meringue, pipe stars 1 inch (2.5 cm) wide on 1 of the prepared

      baking sheets, spacing them about

      1

      /

      2

      inch (12 mm) apart. Repeat with the plain meringue

      on the other baking sheet.

      Bake, rotating the baking sheets between the racks halfway through baking, until the

      meringues are dry, crisp, and firm, 1

      1

      /

      2

      –2 hours. Turn off the oven, prop the door open, and

      let the meringues cool in the oven for about 1 hour. Transfer the meringues, still on the

      parchment, to wire racks and let cool completely.

      Line the baking sheets with fresh sheets of parchment paper. Place the chocolate in a

      heatproof bowl set over but not touching barely simmering water in a saucepan and heat,

      stirring often, until melted and smooth. Whisk in the oil until smooth. Remove from the heat.

      Dip the bottom of each meringue into the melted chocolate, letting the excess drip off.

      Place, chocolate side down, on the prepared baking sheet. Freeze until the chocolate is set,

      about 3 minutes.

      50

      BAKING FAVORITES