1. Spoon Basic Meringue Mixture into a decorating bag fitted with a large star tip. Pipe 36 (1 1/4-inch) mounds onto parchment paper-lined baking sheets. 2. Bake at 200° for 2 hours; turn oven off. Let meringues stand in closed oven with light on 8 hours. 3. Spread a thin layer of chocolate on flat sides of meringues. Press 2 flat sides together. 4. Note: Meringue mixture may be piped into teardrop shapes using star-shaped tip.
