Ruby Chocolate Meringue Kisses

Instructions

1. 1

   Preheat the oven to 150°C (300¿aF). Line a baking sheet with parchment paper.

   Tip: Use a fan-assisted oven for better results.

2. 2

   In a double boiler or a heatproof bowl set over a pot of simmering water, melt the butter and sugar, stirring occasionally.

   Tip: Use a candy thermometer for precise temperature control.

3. 3

   Remove from the heat and let cool slightly. Beat in the egg whites and cream of tartar until stiff peaks form.

   Tip: Be patient and don't overmix.

4. 4

   Sift the confectioners' sugar over the egg mixture and fold until combined.

   Tip: Use a spatula to scrape the sides of the bowl.

5. 5

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

   Tip: Stir until smooth and glossy.

6. 6

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

   Tip: Be gentle to avoid deflating the meringues.

7. 7

   Spoon the meringue mixture into a piping bag fitted with a round tip.

   Tip: Twist the tip to create a kiss shape.

8. 8

   Pipe small kisses onto the prepared baking sheet.

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

9. 9

   If desired, sprinkle with ruby dust before the chocolate hardens.

   Tip: Use a small brush to apply the dust evenly.

10. 10

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

    Tip: Keep the meringues away from drafts.

11. 11

    Allow the meringues to cool completely on the baking sheet.

    Tip: Store in an airtight container to maintain freshness.

12. 12

    Serve and enjoy!

    Tip: Perfect for parties or special occasions.