• Preheat the oven to 120℃/100℃fan, Gas ½.
• Whisk the egg whites in a large clean bowl at maximum speed, until the whites are stiff and look like clouds.
• Keep the mixer on maximum speed, add the caster sugar a teaspoon at a time and continue whisking until the mixture is stiff and shiny.
• Pipe the meringue on baking paper as preferred. Use a cookie cutter to draw circles on baking paper to use as a guide. Start in the middle and work your way out. Bake for about 1 hour and 10 minutes until firm. Leave to cool.

Decorate

• Melt the 60g chocolate in the microwave (20 seconds at a time), drizzle over the cooled meringues and leave to set.

Ganache

• Put the chocolate and cream in a saucepan and heat gently, until the chocolate has melted.
• Remove the pan from the heat and whisk the ganache for about 5 minutes until the mixture i fluffy and cooled. Gently sandwich the meringues together with the chocolate ganache.