• 120g Egg whites 4 eggs
  • 240g Caster sugar
  • A few drops of pink food colouring optional

Chocolate ganache to fill

  • 150g Dark chocolate finely chopped
  • 50ml Double cream
  • ½tsp Vanilla extract


  • 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.

Top tip: leftover egg whites can be frozen in ice cube trays then the cubes can be stored in zip log bags until needed. Make sure you label the bags with the date and use them within 3 months. De-frost overnight in the fridge to thaw.