Light, crispy and chocolately bite-size cookies!
4 egg whites, at room temperature
1/4 tsp cream of tartar
2 tbsp honey
1 tsp almond extract
1/4 cup semi sweet chocolate chips
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, beat egg whites and cream of tartar until foamy. Beat in honey and almond extract until egg whites form stiff peaks. Drop by tablespoonfuls onto prepared baking sheets.
Place 1 baking sheet on the middle shelf of the oven. Close oven door and immediately turn oven off. Leave baking sheet in the oven for 1 1/2 hours. Transfer cookies to a wire rack.
Again, preheat oven to 375°F. Bake second sheet of cookies in the same manner. Transfer cookies to a wire rack.
Place chocolate pieces in a plastic bag. Microwave on HIGH for 1 to 1 1/2 minutes, until chocolate is melted. Snip one corner of bag; drizzle chocolate over meringue kisses with zigzag motions.
Meringue can be tricky. Don’t make on a rainy day – humidity prevents proper drying!