Serving Size: approx 18 Preparation Time :0:30
Categories : Petits Fours
2 egg whites
120 grams caster sugar
green colouring
mint essence
50 grams dark chocolate -- melted
3/4 cup whipping or double cream
Whisk the egg whites until stiff (and bowl can be inverted and whites remain in bowl). Whisk in half of the sugar gradually then fold in a few drops of the food colouring, mint essence and remaining sugar.
Pipe onto greaseproof paper discs about 1" in diameter and back at 110oC for about 45 minutes until crisp and dry.*
Whisk the cream until peaks form, fold in the melted chocolate. Use the chocolate cream to sandwich two meringue shells together.
* may be prepared ahead and kept in a tin for several days to this point.
Start to Finish Time: "1:30"
