Baker's Table

1. Heat oven to 250° F.

2. Line 2 sheet pans with parchment paper. Set aside.

3. Beat egg whites with an electric mixer to stiff peaks.

4. In a small saucepan, combine sugar and water.

5. Heat over medium heat, stirring continually, until sugar melts.

6. Stop stirring and cook sugar mixture to 246°-250° F, brushing down the sides twice with a pastry brush dipped in water.

7. With the mixer running, stream sugar into egg whites.

8. Continue beating until cool, about 10-15 minutes.

9. Place chocolate in a microwave safe bowl

10. Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.

11. Pipe meringue in 2-inch circles on prepared pans.

12. Spoon ½ teaspoon chocolate on top of meringues.

13. Use a cake tester or toothpick to swirl chocolate.

14. Bake for 12 minutes.

15. Shut off oven and let pans stand for 1 hour without opening the door.