Meringue Kisses - 3 Dozen

2 tablespoons butter, melted 4 tablespoons powdered sugar 4 egg whites (using large eggs) 1⁄8 teaspoon cream of tartar 3⁄4 cup granulated sugar (superfine is best) 1 teaspoon vanilla or almond extract 2 ounces chopped semisweet or bittersweet chocolate (1⁄8-inch chop)

Nutritional information per “kiss”: Calories 26 (19 from fat) • carb. 5g • pro. 0g • fat 1g • sat. fat 0g • chol. 0mg • sod. 8mg • calc. 1mg • fiber 0g

Preheat oven to 225°F. Line 2 baking sheets with parchment paper. Brush the parchment lightly with the melted butter, then dust with powdered sugar, shaking off excess sugar. Place the egg whites and cream of tartar in a medium mixing bowl. Using the chef’s whisk, start mixing the egg whites and cream of tartar on speed 1, increasing gradually to speed 7. Whip until soft peaks form, 11⁄2 to 2 minutes (depending on temperature of egg whites). Sprinkle granulated sugar 1 tablespoon at a time over egg whites and beat on speed 6 after each addition, until stiff peaks form and mixture is shiny but not dry, about 4 minutes total. Add the vanilla and beat on speed 1 to blend in, 10 seconds. Using a clean rubber spatula, fold in chopped chocolate. Drop by rounded tablespoons onto prepared baking sheets, or gently place meringue mixture in a large pastry bag fitted with a 3⁄8-inch plain tip and pipe out “kisses.” Bake in preheated oven for 11⁄2 hours; do not open the oven. Turn oven off and let kisses sit in warm oven for an additional 11⁄2 hours to dry out. Transfer to a wire rack to cool completely. Store in an airtight container. Tip: Meringues are best when made on a dry day. To make “nests” for mousse: Draw 3-inch circles on the underside of parchment sheet. Butter and dust with powdered sugar. Pipe concentric circles of meringue into the 3-inch rounds. Pipe another 2 circles on the outermost edge of the meringues. Bake as directed, but increase the baking and resting time to 2 hours. Makes 4.