Ruby Chocolate Floating Islands

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, sift together the flour and confectioners' sugar.

   Tip: This will help prevent lumps in the meringue.

3. 3

   In a separate large bowl, whip the egg whites until stiff peaks form.

   Tip: This may take several minutes, so be patient.

4. 4

   Gradually add the granulated sugar to the egg whites, whipping until stiff and glossy.

   Tip: Be careful not to overmix.

5. 5

   Add the sifted flour mixture to the egg mixture and gently fold until combined.

   Tip: Do not overmix.

6. 6

   Transfer the meringue mixture to a piping bag fitted with a large star tip.

   Tip: This will help create the desired island shape.

7. 7

   Pipe the meringue mixture onto a parchment-lined baking sheet in desired island shape.

   Tip: Tap the baking sheet gently to remove any air bubbles.

8. 8

   Bake for 15-20 minutes, or until the meringues are dry and crisp.

   Tip: Rotate the baking sheet halfway through baking.

9. 9

   Allow the meringues to cool completely.

   Tip: This may take several hours, so plan ahead.

10. 10

    Melt the ruby chocolate bars in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Stir until smooth and glossy.

11. 11

    Dip the top of each meringue island into the melted ruby chocolate, then place on a serving plate.

    Tip: Drizzle with ruby chocolate syrup, if desired.

12. 12

    Top each meringue island with a dollop of whipped cream.

    Tip: Dust with confectioners' sugar, if desired.