A quick dip in chocolate gives these light, airy cookies a touch of decadence. (Don't make them on a damp day, or they'll come out soggy.)
2 egg whites
1 pinch salt
1 pinch cream of tartar
1/2 cup sugar, divided
Zest of 1 orange
1/3 cup bittersweet chocolate chips
2 teaspoons vegetable shortening
1. Set racks in upper and lower thirds of oven and preheat to 250 degrees. Line two large baking sheets with parchment paper or foil.
2. In a large bowl, beat egg whites until frothy. Add salt and cream of tartar and continue beating until soft peaks form. Add 1/4 cup sugar and beat until soft and shiny peaks form. Fold in remaining sugar and orange zest until just combined. Spoon or pipe mixture onto baking sheets about 1/2 inch apart (see how in this guide to making meringue easy). Bake for 45 minutes or until crisp, then turn off oven and cool meringues with oven door open about 1/2 inch for approximately 45 minutes. Remove baking sheets from oven and cool cookies completely on a rack for about 15 minutes.
3. In a small saucepan, heat chocolate chips and vegetable shortening over medium-low heat, stirring frequently, for 1 to 2 minutes or until just melted and mixture becomes smooth. Transfer chocolate to a small, shallow bowl and dip in cookies. To store, layer cookies between sheets of waxed paper and place in an airtight container at room temperature for up to a week.