Chocolate Meringue Swirls - Godiva dark chocolate

Method

• Position oven racks in the upper and lower thirds of oven.
• Heat oven to 250F.
• Line 2 jelly roll pans with parchment paper and set aside.
• Melt chocolate in microwave safe bowl for 30-45 seconds, stir until smooth.
• Allow chocolate mixture to cool slightly.
• In a small, heavy sauce pan combine 1 cup of sugar and water.
• Place over medium heat and cook, stirring constantly, until sugar dissolves.
• Reduce heat to low and gently simmer.
• In large bowl with electric mixer beat egg whites at medium speed until foamy.
• Add salt and cream of tartar and beat at high speed until soft peaks form.
• Gradually add remaining sugar and beat until stiff peaks form, do not over beat.
• Increase heat in saucepan to high.
• Boil sugar syrup until it registers 248F (hard ball stage) on a candy thermometer.
• With mixer off, gradually add about 1/4 cup of hot syrup to egg whites and beat at medium speed for about 5 seconds, until blended.
• Continue adding hot syrup, 1/4 cup at a time, mixing after each addition, until all syrup is added.
• Remove bowl from mixer stand and whisk in melted chocolate just until blended.
• Transfer hot meringue mixture into large pastry bag fitted with a large star tip (Ateco #6) or use a clean, dry tablespoon to form "kiss" dollops on prepared baking sheets(this is the one we opted for).
• Space the "kisses" 3/4" apart = 24 meringues on each baking sheet.
• If using pastry bag; pipe meringue onto prepared baking sheets forming rosettes, about 1-1/2" wide at base, and spacing them 3/4" apart on each baking sheet; approx 24 meringues on each sheet.
• Any remaining meringue will hold up to be piped or spooned after the first batch.
• Bake meringues for about 25-30 minutes or until dry on the outside, but still soft on the inside.
• Transfer cookies to a wire rack and cool completely.
• Dust meringues lightly with confectioners' sugar or cocoa powder, if desired.
• Store cookies in airtight container in a cool, dry place for up to one week.