Makes 30
✤3 large egg whites, room temperature
✤Heavy pinch of cream of tartar
✤3/4 cup (144g) caster sugar
✤1 tsp vanilla extract
✤6 oz white chocolate chips/discs
✤ Sprinkles of choice
❖Preheat oven to 200°F (95°C). Line 2 baking sheets with parchment paper or silicone.
❖Wipe a large mixing bowl & electric whisk with a paper towel dampened with a little lemon juice to remove any traces of grease. Add egg whites and beat on low until foamy, about 30 sec. Stop mixer and add cream of tartar. Beat on medium until soft peaks form, about 1 min.
❖Increase speed to med-high and add the sugar one spoonful at a time. Beat on high until very stiff peaks form and meringue is glossy and thick, about 3 min. Add the vanilla and beat 1 more min.
❖Fit a large pastry bag with a large round tip (#1A), fill with meringue and pipe 2-in diameter cookies about 1 inch apart on the baking sheets.
❖Bake in upper and lower third of oven for 90-120 min undisturbed, then turn off oven. Leave cookies in oven with door closed for 1 more hour to dry out. Cookies should be very crisp but not browned or discolored.
❖Transfer baking sheets onto wire racks to cool.
❖Using a double boiler, melt the white chocolate. Lay out some fresh parchment paper and fill a shallow dish with sprinkles. Dip or brush the bottom of each meringue into the white chocolate, then dip into sprinkles. Put them on the parchment and let sit 1 hour.
❖Keep in airtight container at room temperature up to 5 days.
