Irish Sunday Mirror - - STAYING IN -

Makes 30-40

Prep: 15-20 mins, Cook time: 45-50 mins

† 4 egg whites †

150g dark choco­late,

† 240g caster sugar finely chopped †

A few drops of food colour­ing (op­tional) †

50ml dou­ble cream †

1/2 tsp vanilla ex­tract

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

2 Put the egg whites in the bowl of your stand mixer. Lightly whisk to­gether un­til frothy.

3 Start whisk­ing at high speed. Once the meringue forms soft peaks, start adding the sugar, one ta­ble­spoon at a time. Add food colour­ing if de­sired.

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.

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

6 Bake meringue kisses for 45-50 min­utes or un­til the kisses are firm and dry when lightly touched.

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

8 Put the chopped choco­late in a bowl. Heat the dou­ble cream and vanilla ex­tract in the mi­crowave 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.

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. Recipe:

Give your Valen­tine a ro­man­tic kiss with a dif­fer­ence with th­ese tasty home­made treats

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