Chocolate Dipped Meringue Cookies

In the bowl of a stand mixer, gently stir the sugar, egg whites, salt, and cream of tartar with a rubber spatula until completely combined. Place the bowl over the saucepan, being careful not to let the water touch the bottom of the bowl. Stir with the spatula until the sugar is completely melted and reaches a temperature of 160F [70C], 4 to 5 minutes. As you stir the mixture, scrape down the sides of the bowl with the spatula (this will ensure no sugar crystals are lurking on the sides of the bowl and will help prevent the egg whites from cooking).

Remove the bowl from the heat and place it in the stand mixer fitted with a whisk. Whisk on low speed to combine, then increase the speed to medium-high. Beat until stiff, glossy peaks form, 8 to 10 minutes. Add the vanilla and beat on medium-low until incorporated.

Working quickly, place the mixture into a pastry bag fitted with a ½ in [12 mm] tip (I used an Ateco #869 tip in the photos above). Pipe 1 ½ in [4 cm] mounds about 1 in [2.5 cm] apart on the prepared sheet pans, 5 rows of 5 meringues on each sheet. Bake the meringues for 1 hour. Turn off the oven and let the meringues sit in the oven for 1 more hour. Transfer the sheets to a wire rack and let the meringues cool completely. Dip the bottoms of the meringues in the melted chocolate, then return them to the sheet pans and let them set. Store meringues in an airtight container at room temperature for up to 1 week.