- With the rack in the middle position, preheat the oven to 100 °C (200 °F). Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, combine the egg whites, sugar, and cream of tartar with a whisk.
- Place the bowl over a saucepan of simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water to avoid overcooking the egg whites. Heat the meringue, beating constantly with a whisk, until the sugar has just dissolved.
- Remove the bowl from the double boiler and beat the mixture with an electric mixer until stiff peaks form.
- With a pastry bag fitted with a plain tip or with two spoons, shape small meringues directly on the baking sheet, with about 30 ml (2 tablespoons) for each.
- Bake for 2 to 3 hours or until they peel easily off the parchment paper. Turn off the oven and let them dry for about two hours, leaving the oven door slightly ajar, using a wooden spoon. The meringues should be crisp and brittle.
This recipe was taken from "My lil’ Ricardo."
Delicately fold about 125 ml (1/2 cup) of grated or very finely chopped chocolate in the meringue.