Meringue kisses

Serves 20

• 4 egg whites
• 200 g caster sugar

Orange ganache:

• 100g dark chocolate
• 60 ml (¼ c) cream
• 30 ml (2 tbsp.) orange liqueur

Preheat the oven to a low heat. Line a baking tray with baking paper.

1 MERINGUE: Beat the egg whites until stiff peaks form. Add the sugar a little at a time and constantly beat until it is thick and shiny.

2 Spoon into a piping bag fitted with a 1cm nozzle and spray in small circles on a prepared baking sheet. Dry in the oven  for 4-6 hours.

3 Ganache: Melt the chocolate, cream and liqueur together in a small saucepan. Let cool slightly.

4 Spread one side of a meringue with the ganache and paste another meringue to it. Serve with espresso.