Entertain with these decadent chocolate meringue kisses.
Preparation time: 30 minutes
Baking time: 1 hour, plus drying time
Oven temperature: 120°C
• 2 large egg whites, at room temperature
• 130ml (115g) castor sugar
• pink food colouring (optional)
• 100g dark chocolate
• 50ml cream
1 Line baking trays with baking paper. Beat the egg whites until stiff peaks form. Add the sugar gradually, beating well after each addition, until thick and glossy. Beat in a drop of food colouring, if using. Add more, if necessary, until the desired colour is reached.
2 Spoon into a piping bag. Using a star nozzle, pipe about 100 small rounds onto the baking paper. Bake in a preheated oven for one hour. Switch off the oven, open the door slightly and leave overnight.
3 Filling Place the chocolate and cream in a saucepan and stir until the chocolate is melted. Set aside to cool completely. Dip the bottom of a meringue into the mixture. Sandwich together with another meringue. Set aside to harden. Repeat with remaining meringues.