Recipe OF THE WEEK
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: ao.com
Give your Valentine a romantic kiss with a difference with these tasty homemade treats