Dark Chocolate Meringue Kisses

Instructions

1. 1

   Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper.

   Tip: Make sure to grease the baking sheet for easy removal.

2. 2

   In a double boiler or a heatproof bowl set over a pot of simmering water, melt the dark chocolate, butter, and unsalted butter.

   Tip: Stir occasionally until smooth and glossy.

3. 3

   Remove from heat and stir in the vanilla extract and salt.

   Tip: Let cool slightly before proceeding.

4. 4

   In a separate bowl, whip the egg whites until frothy. Gradually add the granulated sugar and whip until stiff peaks form.

   Tip: Be careful not to overmix.

5. 5

   Fold the whipped egg mixture into the chocolate mixture until well combined.

   Tip: Avoid overmixing for a light texture.

6. 6

   Sift the flour, cocoa powder, and confectioners' sugar into the chocolate mixture and fold until just combined.

   Tip: Be gentle to avoid deflating the mixture.

7. 7

   Stir in the dark cocoa nibs and powdered sugar.

   Tip: Add any additional flavorings or mix-ins at this stage.

8. 8

   Spoon the mixture into small balls, about 1 cm in diameter.

   Tip: Leave about 2 cm of space between each kiss for even baking.

9. 9

   Bake for 15-20 minutes or until firm to the touch.

   Tip: Rotate the baking sheet halfway through the baking time for even cooking.

10. 10

    Allow the kisses to cool completely on the baking sheet.

    Tip: Store in an airtight container for up to 5 days.