Chocolate Marshmallow Tea Cakes
 
Makes 36
Ingredients
  • 1 cup granulated sugar
  • ½ cup water
  • 4 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • 1 (5-ounce) package thin Moravian cookies*
  • 3 (10-ounce) packages dark chocolate melting wafers*
Instructions
  1. Line a rimmed baking sheet with wax paper.
  2. In a small saucepan, combine sugar and water. Cook over high heat until syrup reaches 240° on a candy thermometer, brushing down sides of pan as necessary with a pastry brush dipped in water. Immediately remove pan from heat.
  3. Meanwhile, in a large mixing bowl, combine egg whites and cream of tartar. Beat with a mixer at high speed until soft peaks form, about 2 minutes. With mixer running at medium speed, carefully and very slowly add hot syrup. Increase speed to high and beat until desired stiffness, 2 to 3 minutes. (Bottom of mixer bowl should feel cool to the touch.)
  4. Transfer meringue to a large piping bag fitted with a very large star tip*. Pipe a large rosette atop each cookie.
  5. In a heatproof bowl, melt chocolate wafers according to package directions. Dip marshmallow top of tea cakes into melted chocolate, allowing excess to drip back into bowl. Place tea cakes on prepared pan and let dry.
  6. Serve immediately or store at room temperature in an airtight container for up to a day.
Recipe by Victoria at https://victoriamag.com/chocolate-marshmallow-tea-cakes/