Spiced Dried Meringues

Instructions

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   With two racks in the middle position (see note),

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   preheat the oven to 170°F (80°C). Line two baking sheets

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   with parchment paper.

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   In a small bowl, combine the cornstarch, vinegar, water

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   and spices. Set aside.

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   In a bowl, beat the egg whites with an electric mixer until soft

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   peaks form. Gradually add the sugar and continue beating until

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   stiff peaks form. Gently fold in the spice mixture with a spatula.

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   Spoon the meringue into a pastry bag fitted with a plain

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    round tip. Pipe teardrop-shaped (about 1 tbsp each) meringues

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    on the prepared sheets.

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    Place in the oven for 3 hours or until the meringues are

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    completely dried and peel easily off the paper, turning

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    and switching the baking sheets halfway through cooking.

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    Let cool completely on the sheets.

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    Dip the bottom of the cooled meringues in the chocolate.

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    Place back on the baking sheets to let the chocolate set.

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    The dried meringues will keep for about 3 weeks in an airtight

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    container in a cool, dry place.