Recipe OF THE WEEK

MERINGUE KISSES

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: ao.com

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