Rose Water Meringue Kisses with Dark Chocolate and Sea Salt

Alexandra Zohn Alexandra Zohn
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These luscious, unique meringues are worth reaching for. 

6
Medium Gluten Free Vegetarian Pescatarian Passover Parve Freezer-Friendly

Contains: Egg

Directions

Make the Meringues

  1. Cut off one of the lower corners of a freezer zip-top bag, and fit in a large star or plain piping tip.

  2. Fill bag with meringue mixture and pipe “kiss” shaped portions of meringue onto prepared baking sheets by pressing the piping bag and then releasing slowly upwards to form a tip, leaving one inch in between meringues.

  3. Bake in preheated oven for an hour and a half and cool inside oven.

  4. Once meringues have cooled, place them in an air-tight container and freeze while chocolate cover melts.

Decorate

  1. Fill a saucepan with about two inches of water and bring to a boil.

  2. Place chocolate and coconut oil in a medium bowl and place on top of the saucepan with the boiling water. Let chocolate and oil melt, and remove from heat.

  3. Dip tops of cooled meringues into chocolate and place on a platter. Once they are all dipped, sprinkle a few salt flakes on top of each.

Notes:

Serve, freeze or store airtight for up to five days.

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