Mini Meringue Kisses with Chocolate Ganache

cuisine French
difficulty moderate
makes 6 dozen
season winter

Ingredients for the Meringues

6 egg whites 1 1/2 cups superfine sugar 1/2 teaspoon cream of tartar 2 teaspoons pure vanilla extract Food coloring, optional

For the Chocolate Ganache

3 ounces heavy cream 1 1/2 tablespoons light corn syrup 6 ounces high quality chocolate (chips or chopped) 1/4 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 250 degrees F.
  2. In the bowl of an electric mixer, whip egg whites and cream of tartar on medium speed until frothy.
  3. Increase speed to medium high and add the sugar one tablespoon at a time until stiff but not dry peaks for and the whites are glossy.
  4. Add vanilla and food coloring and stir just until incorporated.
  5. Spoon into a pastry bag with a star tip and pipe onto parchment lined baking sheets.
  6. Place in oven, reduce temperature to 200 degrees F and bake for 1 1/2 hours. Turn off oven and leave meringues to cool. 

Make the Ganache

  1. Place the chocolate in a mixing bowl.
  2. In a saucepan, combine the cream and corn syrup. Bring to a simmer.
  3. Pour the cream mixture over the chocolate, add the vanilla and stir to combine.

Kitchen Notes

Packaged in cellophane or an airtight container, these cookies will keep 5 days. Supermarket Guittard extra dark or semi-sweet baking chips (depending on your sweet tooth) are easy to find and perfect for the ganache consistency.