Chocolate-orange meringue cookies

Directions

1. Set racks in upper and lower thirds of oven and preheat to 250 degrees F. 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 of the sugar and beat until soft and shiny peaks form. Fold in remaining sugar and orange zest until just combined.
3. Spoon or pipe mixture onto baking sheets about 1/2-inch apart. Bake for 45 minutes or until crisp ad then turn off oven and cool meringues with the oven door open about 1/2-inch for about 45 minutes. Remove baking sheets from oven and cool meringue cookies completely on a rack for 15 minutes.
4. 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. Dip meringue cookies in the mixture.
5. To store, layer chocolate-orange meringue cookies between sheets of waxed paper and place in an airtight container at room temperature for up to a week.