Meringue kisses for your Valentine

Method

• Step 1

  Preheat the oven to 100C. Line three large roasting trays with baking paper.

• Step 2

  Put the egg whites and in the bowl of your stand mixer (making sure it is spotlessly clean or the meringue will flop). Lightly whisk together until frothy.

• Step 3

  Start whisking at high speed. Once the meringue forms soft peaks, start adding the sugar 1 ta-blespoon at a time. If you are adding food colouring do so now – a little goes a long way!

• Step 4

  Continue whisking at high speed until the meringue is glossy, forms stiff peaks and doesn’t feel gritty if you rub it between your fingers.

• Step 5

  Transfer to a piping bag fitted with a large star tip (or round tip) and pipe the kisses on the prepared trays, spacing them slightly apart.

• Step 6

  Bake your meringue kisses for 45-50 minutes or until the kisses are be firm and dry when light-ly touched.

• Step 7

  Turn the oven off, open the door slightly and leave the meringue kisses in the oven until completely cool.

• Step 8

  Put the chopped chocolate in a bowl. Heat the double cream and vanilla extract in the micro-wave for 30 seconds then pour over the chocolate. Let it stand for a couple of minutes then heat for another 30 seconds in the microwave. Stir together until completely melted. Let the ganache cool until it has thickened slightly.

• Step 9

  Add a small dollop of the chocolate ganache on half of the meringue shells then sandwich the kisses together. Let them stand until set.