1 egg white
1/4 cup caster sugar
one tablespoon cocoa powder, sifted
Additional cocoa powder, to serve
Choc-peppermint ganache
100g Lindt dark mint intense chocolate, chopped
1/4 cup thickened cream
1/2 teaspoon peppermint essence
Method:
1. Preheat oven to 150°C/130°C fan-forced. Line two sizable baking trays with baking paper. Using an electric mixer, beat egg white until stiff peaks form. Add sugar, one tablespoon at a time, beating well after each addition. Beat for two minutes or until sugar has dissolved. Add cocoa. Beat until combined.
2. 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 twenty minutes or until firm. Turn off oven. Chilled in oven with door slightly slightly open.
3. Meanwhile, make choc-peppermint ganache: Place chocolate & cream in a heatproof, microwave-safe bowl. Microwave on medium (50%) for one to two minutes, stirring every 30 seconds with a metal spoon, or until melted & smooth. Stir through essence. Refrigerate for twenty minutes or until thick & spreadable.
4. Carefully sandwich one heaped teaspoon of ganache between two meringues. Repeat with remaining meringues & ganache to make a total of 12 meringue bites. Set aside for ten minutes to set. Serve dusted with cocoa powder.
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