Mini chocolate meringue kisses

These cute, bite-sized treats are as light as a feather. MAKES 26 sandwiched meringues PREP 25min, plus cooling COOK about 45min

• 2 medium egg whites

• 100g caster sugar

• ½tsp cocoa powder, to dust

FOR THE BUTTERCREAM

• 25g dark chocolate, chopped

• 40g unsalted butter, softened

• 75g icing sugar

1 Preheat the oven to 140°C (120°C fan) mark 1. Put the egg whites into a large, clean bowl and, using a handheld electric beater, whisk them until they are stiff but not dry. (To test, dip the beaters into the mixture, then lift up. Any egg white on the beaters should stand stiffly, rather than flopping over.) Gradually add all the sugar, whisking constantly, until the mixture becomes very thick and glossy.

2 Put a few small smears of meringue on the corners of 2 large baking trays to act as glue, then line the trays with baking parchment. Spoon, using a teaspoon, or pipe, using a piping bag with a 1cm star nozzle, little peaked mounds of meringue on to the baking trays; each should be about 4cm wide and 3cm tall. Make sure you leave a little space between the meringues.

3 Use a tea strainer or fine sieve to dust a little of the cocoa over each meringue, then bake for 40-45min or until they feel hard. (Test one: it should peel easily off the paper.) Leave to cool on the paper.

4 Meanwhile, make the buttercream. Melt the chocolate in a small heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Allow to cool.

5 In a separate bowl, use a handheld electric beater to cream the butter and icing sugar together until pale and fluffy. Fold in the cooled melted chocolate to make a smooth icing.

6 Use a small blob of buttercream to sandwich 2 bases of meringue together. They will keep in an airtight container at room temperature for up to a day.

PER SERVING: CALS 44; FAT 2G; SAT FAT 1G; CARBS 7G