280g dark cooking chocolate
1 cup double cream
4 egg whites
170g castor sugar
1 tsp vanilla extract
few drops of pink gel food colouring
Method:
to make chocolate filling: place the cream and chocolate in a microwaveable bowl and microwave till melted but stir every 20 seconds.
to make a meringue: preheat oven at 100 degrees c. whisk the egg whites until foamy and almost peaking. add the sugar in a streamline. add a few drops of food gel and vanilla into your meringue and fold in gently. turn your piping bag inside out and using a toothpick to apply 4 straight lines of pink food gel on the bag. turn back around and fill your bag with meringue mixture. just over half way, twist the end of the bag tight. pipe rosettes onto parchment lined baking sheets, and bake for an hour.
making the cookies: using a tsp place a dollop of the ganache in on the top of one cookies and sandwich another meringue rosette on top. keep in an airtight container.
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