This is how you turn something delicious into something irresistible.
The idea for this recipe popped into my head at the weekend, mainly because I’ve had an unopened packet of ‘pumpkin spice’ flavoured Hershey’s Kisses in my kitchen pantry for ages. (I really don’t know how they’ve managed not to be eaten 🙂 )
It doesn’t matter what type or flavour of chocolate that you put in the middle of your meringue. The main requirement is that the chocolate should be bite-sized. You could even cut up a regular size chocolate bar into small pieces if you don’t have anything else suitable.
I will say that this process is a little bit messy – the easiest way is to hold the chocolate between thumb and finger then dip it in the meringue, so you will get meringue on your fingers.
If you don’t eat all these at once then you can store them in an airtight container at room temperature for a couple of days.
Ingredients – makes 25:
- 1 egg white
- 1/4 cup white sugar
- 25 Hershey’s Kisses, any flavour (or any other bite-size chocolate)
- Put the egg white into a large clean bowl and use an electric whisk to whip to soft peaks.
- With the whisk still running, gradually add the sugar until you have a smooth, glossy meringue. This will take a couple of minutes.
- Heat your oven to 100C/80C fan forced/210F. Line a large baking tray with baking paper.
- Unwrap your Hershey’s Kisses or whatever chocolates you have.
- Dip each chocolate into the meringue, ensuring they get an even coating all over. Place on the prepared baking tray. If needed, use the end of a dinner knife to spread the meringue across the point where your fingers were touching it.
- Once all the chocolates are coated with the meringue, place them in the oven for 35-40 minutes or until the meringue is dry to the touch.
- Remove from the oven and transfer the meringues to a wire rack – you can leave them on the baking paper as this makes the transfer much easier.
- Leave to cool for at least 30 minutes.
- Serve and enjoy!