Recipes+
Ingredients
Method
1.Preheat oven to 160°C/140°C fan forced. Line a large baking tray with baking paper. Using an electric mixer, beat egg whites in a small, clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved and mixture is thick and glossy.
2.Spoon meringue into a piping bag fitted with a 5mm fluted or plain nozzle. Pipe small swirls onto prepared tray, leaving room for spreading.
3.Bake for 10 minutes or until meringue is crisp. Turn off oven; cool meringue in oven with door slightly ajar.
4.Place chocolate in a small heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Stir until smooth. Using a palette knife , spread a little chocolate on base of meringue. Sandwich with a second meringue. Dust kisses with drinking chocolate. Serve.
To melt chocolate in the microwave, place chocolate in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts , stirring, until melted and smooth.
Note
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