Choc-Peppermint Meringue Bites
- 1 egg white
- 1/4 cup caster sugar
- 1 tablespoon cocoa powder, sifted
- Extra cocoa powder, to serve
Choc-peppermint ganache
- 100g Lindt dark mint intense chocolate, chopped
- 1/4 cup thickened cream
- 1/2 teaspoon peppermint essence
- Preheat oven to 150°C/130°C fan-forced. Line 2 large baking trays with baking paper. Using an electric mixer, beat egg white until stiff peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Beat for 2 minutes or until sugar has dissolved. Add cocoa. Beat until just combined.
- Spoon heaped teaspoons meringue mixture onto prepared trays to make 24 meringues. Smooth with the back of a spoon to make a round. Bake for 20 minutes or until firm. Turn off oven. Cool in oven with door slightly ajar.
- Meanwhile, make choc-peppermint ganache: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Stir through essence. Refrigerate for 20 minutes or until thick and spreadable.
- Carefully sandwich 1 heaped teaspoon of ganache between 2 meringues. Repeat with remaining meringues and ganache to make a total of 12 meringue bites. Set aside for 10 minutes to set. Serve dusted with cocoa powder.
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