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Ingredients
- 2 None egg whites
- 1/4 cup granulated sugar
- 3.5 oz dark chocolate, melted
- 1 tbsp sweetened cocoa powder, to dust
Method
- Preheat oven to 325°F. Line a large baking tray with parchment paper.
- Whip egg whites to soft peaks. Gradually add sugar, 1 tbsp at a time, beating well after each addition, until sugar has dissolved and mixture is thick and glossy. Transfer to a piping bag fitted with a 1/4 inch fluted or plain tip. Pipe small swirls onto prepared tray, leaving room for spreading. Bake for 10 mins, or until dry. Turn off oven and let meringues cool in oven with door slightly ajar.
- Using a palette knife, spread a little chocolate over the base of a meringue then sandwich with a second meringue. Dust kisses with cocoa powder. Serve.
