Meringue kisses

Preheat the oven to 120ºC.

Beat the egg whites stiffly in a fat-free bowl. Start slowly, beat faster and add the baking powder.

Then add the caster sugar spoon to spoon. Continue to beat until the protein mixture is thick and shiny.

Slowly add half of the icing sugar and carefully spread through it. Add the rest of the icing sugar and spat through again.

Put the egg white foam in the piping bag and spray small tarts on the baking tray.

Put a wooden spoon between the oven door and bake the meringues, depending on the size, 1-1.5 hours in the oven. They are ready when the outside is firm and you can easily lift them without the bottom sticking.

Melt the chocolate au bain-marie and dip the bottom of the meringues. Sprinkle with some speckles and let the meringue kisses upside down until the chocolate has solidified.