Ingredients

• 1 3/4 cup sugar
• 3 large egg whites
• 1/4 tsp. cream of tartar
• 1/4 cup water
• 1 tsp. vanilla extract
• wafer sheets

Directions

1. Mix the sugar, egg whites, cream of tartar and water in a heatproof bowl on high until foamy. Beat with a hand mixer over slightly simmering water for about 12 min. until stiff peaks are formed.
2. Take it off, add vanilla and almond extract and beat for 2 additional minutes until well combined.
3. Fill your piping bag with the mixture and use a big ground tip. Take a wafer sheet and cut, with a round cookie cutter, as many pieces as you need.
4. Now, pipe circles as best as you can. The mix is sticky, so watch out for that.
   Melt your chocolate and add some vegetable shortening to make sure it flows nice and thin.
5. Carefully dip each one, making sure all the icing is covered. You can also spoon the chocolate over it on a wire rack but you might loose a lot of chocolate. Let them cool overnight or in the fridge.
6. Place a wax paper underneath the wire rack to catch excess chocolate so you can reuse it.
7. Add sprinkles if you like.