Ah, Valentine’s Day….the day of love. And, perhaps a day of eating delicious sweets? We ran into a great recipe that is festive, light, and decadent at the same time.
2 egg whites, at room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
¾ cup sugar
6 ounces semi-sweet mini chocolate chips
¼ cup almonds, chopped fine
½ cup chocolate chips, melted
Beat together egg whites, salt, cream of tartar and vanilla until soft peaks form. Add sugar gradually beating until peaks are stiff. Fold in the 6 oz of mini chocolate chips and the almonds.
Scoop the meringue into a gallon sized Ziploc freezer bag. Seal it, then cut a 1/2 inch opening across a lower corner of the bag. Use it like a pastry bag to pipe meringue hearts onto parchment paper lined baking sheets.
When cool, dip the lower half of each cookie in melted chocolate allowing the excess to drip back into the pan before placing the dipped cookie on a parchment lined cookie sheet to set. When the cookie sheet is full, place it in the refrigerator for a few minutes until the chocolate is firm.