sprinkle dipped meringues
melt in your mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter
large egg whites, of cream of tartar, /4 cup, pure vanilla or almond extract, 90 g best quality white chocolate, chopped or callets/discs, sprinkles of your choice, large pastry bag decorating tip 1a
- 3 large egg whites
 - pinch of cream of tartar
 - 3 /4 cup
 - 1 teaspoon pure vanilla or almond extract
 - 3 ounces 90 g best quality white chocolate
 - chopped or callets/discs
 - sprinkles of your choice
 - large pastry bag decorating tip 1a

- preheat the oven to 200degf 90degc.
 - line two baking sheets with parchment and set aside.
 - wipe a stainless steel bowl and the whisk of an electric mixer with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
 - put the egg whites into the bowl and beat on low speed until foamy, about 30 seconds.
 - stop the mixer and add the cream of tartar.
 - increase the speed to medium and beat until soft peaks form, about 1 minute.
 - increase the speed to medium high and add the sugar one spoonful at a time.
 - beat on high speed until very stiff peaks form and the meringue is glossy and thick, about 3 minutes.
 - add the vanilla and beat for 1 more minute.
 - fit a large pastry bag with a large round decorating tip and pipe 2 inch diameter cookies about 1 inch apart onto the prepared baking sheets.
 - bake in the upper and lower third of the oven for 1 1/2 hours undisturbed, and then turn off the oven.
 - leave the cookies inside the oven for 1 more hour to dry out.
 - the cookies should be crisp, but not browned or discolored.
 - transfer the baking sheets to wire racks to cool completely.
 - in a heatproof bowl, melt the white chocolate either in the microwave in 20 second intervals be careful not to burn it or over a small saucepan of simmering water.
 - line two baking sheets with fresh parchment paper and fill a shallow dish with the sprinkles.
 - dip the bottom of each meringue into the white chocolate, and then immediately dip them into the sprinkles.
 - put them on the prepared baking sheets and let them set, about 1 hour.
 - the meringues will keep in an airtight container at room temperature for up to 5 days.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3 large egg whites
- pinch of cream of tartar
- 3 /4 cup
- 1 teaspoon pure vanilla or almond extract
- 3 ounces 90 g best quality white chocolate
- chopped or callets/discs
- sprinkles of your choice
- large pastry bag decorating tip 1a

 ### Assistant: The ingredients you'll need are:
- 3 large egg whites
- pinch of cream of tartar
- 3 /4 cup
- 1 teaspoon pure vanilla or almond extract
- 3 ounces 90 g best quality white chocolate
- chopped or callets/discs
- sprinkles of your choice
- large pastry bag decorating tip 1a


You can follows these steps to make the recipe:
- preheat the oven to 200degf 90degc.
- line two baking sheets with parchment and set aside.
- wipe a stainless steel bowl and the whisk of an electric mixer with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
- put the egg whites into the bowl and beat on low speed until foamy, about 30 seconds.
- stop the mixer and add the cream of tartar.
- increase the speed to medium and beat until soft peaks form, about 1 minute.
- increase the speed to medium high and add the sugar one spoonful at a time.
- beat on high speed until very stiff peaks form and the meringue is glossy and thick, about 3 minutes.
- add the vanilla and beat for 1 more minute.
- fit a large pastry bag with a large round decorating tip and pipe 2 inch diameter cookies about 1 inch apart onto the prepared baking sheets.
- bake in the upper and lower third of the oven for 1 1/2 hours undisturbed, and then turn off the oven.
- leave the cookies inside the oven for 1 more hour to dry out.
- the cookies should be crisp, but not browned or discolored.
- transfer the baking sheets to wire racks to cool completely.
- in a heatproof bowl, melt the white chocolate either in the microwave in 20 second intervals be careful not to burn it or over a small saucepan of simmering water.
- line two baking sheets with fresh parchment paper and fill a shallow dish with the sprinkles.
- dip the bottom of each meringue into the white chocolate, and then immediately dip them into the sprinkles.
- put them on the prepared baking sheets and let them set, about 1 hour.
- the meringues will keep in an airtight container at room temperature for up to 5 days.
- .

