Chilli Chocolate Meringue Kisses
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These little treats are my new obsession, and I think you're going to love them too. They're crispy on the outside, delightfully chewy within, and that spicy kick from the chilli flakes creates the most unexpected flavor combination with rich dark chocolate. The best part? They come together in under an hour, making them perfect for when you want something homemade without spending all day in the kitchen. Dark chocolate is packed with antioxidants, so you can feel good about indulging in these beauties. Trust me, once you try them, they'll become your go to recipe for impressing guests or treating yourself on a quiet afternoon.
Ella x
Ingredients
- 400 gconfectioner's sugar
- 200 gunsalted butter
- 20 gchilli flakes
- 400 gdark chocolate
- 4 egglarge egg whites
- 10 gsalt
- 100 gunsweetened cocoa powder
- 10 mLvanilla extract
- 1 cmchilli pepper
Detail level
Instructions
- 1
Preheat the oven to 150°C. Line a baking sheet with parchment paper.
Tip: Optional: To ensure even browning, rotate the baking sheet halfway through baking time.
- 2
In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate and butter.
Tip: Optional: For a smoother chocolate sauce, add a tablespoon of unsalted butter and stir until combined.
- 3
Remove the bowl from the heat and stir in the confectioner's sugar until well combined.
Tip: Optional: For an added depth of flavor, stir in a pinch of salt and a teaspoon of vanilla extract.
- 4
In a separate bowl, whip the egg whites and chilli flakes until stiff peaks form.
Tip: Optional: Be careful not to over-whip, as this can lead to a dense meringue.
- 5
Sift the cocoa powder and chilli pepper over the egg mixture, then gently fold until well combined.
Tip: Optional: To ensure the meringue is evenly coloured, use a spoon to hold back the egg mixture while folding in the cocoa powder.
- 6
Spoon the meringue mixture into a piping bag fitted with a large round tip.
Tip: Optional: To achieve uniform meringue kisses, pipe in a steady stream and avoid over-piping.
- 7
Pipe the meringue mixture into small kisses, about 1.5 cm in diameter. Tap the baking sheet gently to remove any air bubbles.
Tip: Optional: For a more defined kiss shape, use a fork to create a small indentation in the center of each meringue.
- 8
Bake for 18-20 minutes, or until the meringues are firm and lightly browned.
Tip: Optional: Rotate the baking sheet halfway through baking time to ensure even browning.
- 9
Remove the meringues from the oven and let cool completely on the baking sheet.
Tip: Optional: To prevent breakage, let the meringues cool slowly in the oven with the door slightly ajar.
- 10
Once cooled, pair the meringues by size and shape. Serve immediately, or store in an airtight container at room temperature for up to 3 days.
Tip: Optional: To enhance the chilli flavour, dust the meringues with a pinch of chilli flakes before serving.
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