Set oven to 200F. Line 2 Large baking sheets with parchment paper. Then, fit a large piping bag with a French star tip or tip of choice.

Using a hand or stand-mixer fitted with a whisk attachment, beat egg whites and cream of tartar on medium speed until frothy. About 2 to 3 minutes.

With the mixer still running on medium speed, add fine sugar, 1 tablespoon at a time. Allow the sugar to fully incorporate before adding the next tablespoon, about 20 to 30 seconds in between. Beat until the mixture is shiny with stiff peaks.

Add tiny dollops of meringue to all four corners of your baking sheets and place parchment paper on top to secure it down.

Pipe meringue kisses, 1-inch in diameter onto the trays, leaving a small gap between each one.

Bake for 1 1/2 to 2 hours or until they are no longer sticky to the touch and can easily peel off of the baking sheet.

Turn the oven off, and without opening the door, keep meringues inside to cool for 2 to 3 hours.

Once meringues are completely cooled, finely chop the chocolate and transfer to a heatproof bowl. Place the bowl over a small pot simmering water and melt until smooth. Carefully transfer the bowl onto your counter and stir in extra-virgin olive oil and allow to cool for a few minutes.

Dip each meringue cookie in the chocolate and place on a piece of parchment paper to set at room temperature.