Meringues
4 egg whites
1 1/3 cups Chelsea Caster Sugar (300g)
1 tsp cornflour
1 tsp vanilla extract
1 tsp white vinegar

To Decorate
200g dark or milk chocolate, roughly chopped
Sprinkles, crushed candy canes or chopped nuts

Meringues
Preheat oven to 120ºC conventional / 100ºC fan bake. Line two large baking trays with baking paper.

Place egg whites in a large, clean bowl and use a powerful electric beater or stand mixer to whisk to soft peaks. Add the sugar, one tablespoon at a time, while whisking, until the mixture holds stiff peaks, and is thick and glossy. The sugar adding process should take about 10 minutes. Beat on high speed for a further 2 minutes once all the sugar has been added.

Beat in the cornflour, vanilla and vinegar, until just combined.

Transfer mixture to a large piping bag fitted with a large open star piping tip. Hold the piping bag vertically to the lined baking tray and pipe a small swirl of meringue, pulling the bag up and away to make a peak. Repeat until mixture is used up, leaving a little space between each meringue.

Bake for 45-50 minutes, swapping the trays around after 30 minutes. When cooked, the meringues should be dry to touch and lift off the paper easily. Turn the oven off, prop the oven door ajar, and leave the meringues for an hour to cool.

To Decorate
Place chocolate in a small heatproof bowl and microwave on low in 30 second bursts, stirring in between, until melted and smooth.

Place sprinkles/crushed candy canes/nuts in small bowls. Dip the lower part of the meringues into the chocolate, allowing any excess to drip off. Sprinkle the chocolate coating with your chosen decorations. Place on a piece of baking paper and leave at room temperature to set.

NOTES

• Store meringues in an airtight container at room temperature. They will keep well for at least one week.

• These meringue kisses make great holiday gifting!