Chocolate meringue kisses

Chocolate meringue kisses, egg recipe, brought to you by Australian Women's Weekly

  • 1 hr 30 mins cooking
  • Serves 10
  • Print


Chocolate meringue kisses
  • 2 egg whites, at room temperature
  • 1/2 cup (110g) caster sugar
  • cocoa powder, to dust
  • 80 gram good quality dark chocolate, chopped


Chocolate meringue kisses
  • 1
    Preheat oven to 120°C (100°C fan-forced). Line two large oven trays with baking paper.
  • 2
    Whisk egg whites in a small bowl with electric mixer until soft peaks form. Gradually add sugar, whisking well after each addition, until sugar dissolves. Briefly stir mixture with a large spoon until it thins slightly.
  • 3
    Reduce oven temperature to 90°C (70°C fan-forced). Cook meringues, swapping trays halfway through cooking for 1 1/2 hours. Turn off oven; cool meringues in oven.
  • 4
    When meringues are cool, place the chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water; stir until chocolate melts.
  • 5
    Dip the base of a meringue in the chocolate and sandwich with another meringue. Repeat with remaining meringues and chocolate.

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