CHOCOLATE MERINGUE KISSES

Adding chocolate to meringue gives a whole different dimension to this treat. The egg whites are sweetened with honey and then flavored with vanilla and cocoa powder. We piped 1” drops of chocolate meringue and let them dry in the oven for two hours. You can make the meringue ahead of time and spread the chocolate ganache in-between the meringue drops the day you want to indulge on them. This will give you extra chocolate and the perfect mix of soft and crunch. These little kisses were an absolute hit with my family and easily made it to our list of annual Christmas cookies.

CHOCOLATE MERINGUE KISSES

INGREDIENTS
2 egg whites (fresh eggs work best!)
1/2 cup honey (I like acacia honey, but any light color, good quality honey will work)
1/2 tsp vanilla extract
2 tbsp. dutch processed cocoa power

1 recipe honey sweetened chocolate ganache

Tools:
candy thermometer
stand mixer or hand mixer
cookie tin
pastry bag with 1/2” plain round tip and large coupler

INSTRUCTIONS
Separate the eggs and let the egg whites sit until they reach room temperature.

Add the honey to a small saucepan and heat over high heat until it starts boiling. Do not stir. Lower the temperature, insert the candy thermometer, and keep an eye on the boiling honey until it reaches the desired temperature (240° F / 115° C).

Place the egg whites in the bowl of a stand mixer or large mixing bowl. With the whisk attachment in the stand mixer or hand mixer, beat the egg whites until soft peaks form. Add the vanilla extract and continue whisking until stiff peaks form.

When the honey reaches 240° F / 115° C, immediately remove the pot from the stove.

Slowly add the honey to the egg whites by pouring it down the inner side of the mixing bowl while continuously whisking the egg whites at high speed. Continue to whisk the mixture until it doubles in volume and turns very shiny and stiff.

Add the cocoa powder by passing it through a fine mesh sieve. Stir to combine.

Line two large baking sheets with parchment paper.

Transfer the egg white mixture into a pastry bag fitted with a 1/2” plain round tip. Pipe an even number of 1” round drop-shapes.

Bake in the oven at 200° F / 90° C for 2 hours. Remove from the oven and make sure to let cool completely before handling.

Store in an airtight container in a cool and dry place.

note: Before serving spread some chocolate ganache onto the backside of a chocolate meringue drop with a knife and press a second one with the flat side against the first.

Tips for making meringue
- Your equipment must be clean and free of oil or grease.
- Make sure to use fresh eggs.
- Pick a day with low humidity for making the meringue.
- When you separate the eggs, make sure that there is absolutely no egg yolk in the egg whites.
- The egg whites must be at room temperature when you start.
- Ensure that the honey has the proper temperature of 240° F / 115° C.
- Make sure to add the honey to the egg whites immediately when the stiff peaks form. If the honey is not ready yet, slow down the beating until the honey has reached the correct temperature, then speed up the whisking once again when adding the honey.

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