Chocolate Dipped Meringue Cookies, or sometimes known as Meringue Kisses, are a light and airy treat that literally melt in your mouth. Dip them in dark chocolate and crushed peppermint to make the perfect holiday treat!
Preheat the oven to 225 degrees. Line two baking sheets with parchment paper. Set aside.
In a large bowl, combine the egg whites and the cream of tarter. Use an electric mixer to beat until the eggs begin to froth.
Increase the speed to the highest setting and slowly add the sugar, one Tablespoon at a time until all the sugar is used.
Continue to beat until the beaters hold a stiff peak when held upside down. The mixture should have almost doubled in size.
Stir in the vanilla with a spoon until fully incorporated and spoon into a piping bag.
Using a round tip, squeeze 1-2 inch mounds on the parchment-covered baking sheets. The cookies will not expand, but you still want to be careful to put a bit of space between them.
Bake in preheated oven for 45 minutes. At this time, touch one meringue to test for doneness. The meringue should be firm to the touch. If it is not, place back into the oven and check every 5 minutes.
When the meringues are firm, turn off the oven but leave them inside for 60 minutes to finish cooking. Do not open the oven door or remove them from the oven or the centers will not set.
When the cookies are completely cooled, melt the chocolate wafters in 15-second intervals in the microwave until smooth and melted.
Dip the bottom of the meringues into the melted chocolate, and immediately dip into the crushed peppermint candies. Set back on the baking sheet until the chocolate solidifies.