Name: Meringue Stars
Cook time: 35 min
Total time: 4 1/2 hr (includes cooling)
Yield: Makes about 7 dozen cookies
Ingredients: 3 large egg whites, at room temperature 30 minutes, divided; 1 teaspoon pure vanilla extract; 3 pinches of cream of tartar, divided; 3/4 cup superfine granulated sugar, divided; 1 1/2 teaspoons instant-espresso powder; 2 teaspoons unsweetened cocoa powder; 1 (3 1/2-ounce) bar 70%-cacao bittersweet chocolate, melted; 1 tablespoon vegetable oil; Equipment: 3 (12-inch) disposable pastry bags; a 1/2-inch star tip

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Meringue StarsRomulo Yanes

These chocolate-dipped stars look beautiful on the table, and their ethereal texture means guests can nibble without filling up. All three flavors—vanilla, chocolate, and coffee—come from one batter.

Cook's notes:

· We used a Wilton 2110/1M star tip for our meringues. An Ateco 885 swirl star tip also works well. · To avoid stickiness, try to bake meringues on a dry day. · Dipped meringues keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 1 week or frozen, container tightly wrapped in plastic wrap, 1 month. Thaw frozen meringues, still in wrapped container, until container reaches room temperature, at least 30 minutes. (Do not unwrap and open container until completely thawed.)

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