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Yield
24 cookies
Time
1 hour 15 minutes
Whip the egg whites on medium speed. Add the sugar and cream of tart and continue beating until the egg whites are glossy and have formed stiff peaks.
Spoon the meringue onto a baking mat and top each with a dollop of chocolate. Using a toothpick swirl the chocolate and meringue. Bake for 1 hour.