Grate 1 oz. chocolate. Beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Add sugar, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in grated chocolate.
Spoon egg white mixture into 24 mounds, 1 inch apart, on parchment-covered baking sheets, using about 2 Tbsp. egg white mixture for each mound.
Bake 50 min. Turn oven off. Prop oven door open slightly; let meringues stand in oven 1 hour or until completely cooled.
Melt remaining chocolate as directed on package; cool slightly. Spoon chocolate into small resealable plastic bag; press bag to remove excess air. Cut small piece off one bottom corner of bag; use to drizzle chocolate over meringues. Let stand until firm.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3 meringues each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.