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Chocolate meringue kisses

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Special options: Kid friendly
Course: Dessert, Snacks
Favourite flavours: Chocolate

Chocolate meringue kisses
INGREDIENTS

2 egg whites, at room temperature
½ cup (110g) caster sugar
cocoa powder, to dust
80g good quality dark chocolate, chopped
METHOD

Preheat oven to 120°C (100°C fan-forced). Line two large oven trays with baking paper.

Whisk egg whites in a small bowl with electric mixer until soft peaks form. Gradually add sugar, whisking well after each addition, until sugar dissolves. Briefly stir mixture with a large spoon until it thins slightly.

Spoon half the mixture into a piping bag fitted with a 1.5cm plain nozzle;
pipe small kisses onto the trays about 2cm apart. Repeat with remaining mixture. Dust with cocoa powder.

Reduce oven temperature to 90°C (70°C fan-forced). Cook meringues, swapping trays halfway through cooking for 1½ hours. Turn off oven; cool meringues in oven.

When meringues are cool, place the chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water; stir until chocolate melts.

Dip the base of a meringue in the chocolate and sandwich with another meringue. Repeat with remaining meringues and chocolate.

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