- Egg whites 120g, 4 eggs
- Caster sugar 240g
- Pink food colouring a few drops, optional
Chocolate ganache to fill
- Dark chocolate 150g, finely chopped
- Double cream 50ml
- Vanilla extract 1/2 tsp
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.