Chocolate swirl meringue kisses with caramel ganache

The meringue mixture is made using the Swiss meringue method of heating the eggwhites and sugar together over a bain marie until the sugar dissolves and the mixture is hot before whisking. Don’t be tempted to cut the whisking time with this method as the meringue structure won’t be fully formed until it is cooled completely and you will end up with little pools of shapeless meringue on your tray once piped instead of petite ‘kisses’.

This recipe is part of our Bakeproof: Meringue column. Read tips on how to make the perfect meringue in her column.