Pink And White Chocolate Meringues - cooking recipe

Ingredients

2 medium egg whites
1 tsp lemon juice
1/2 cup granulated sugar
a little None pink edible food coloring paste
1.75 oz white chocolate
7 tbsp butter, softened

Preparation

Preheat the oven to 200\u00b0F. Using an electric hand whisk, whisk the egg whites with the lemon juice until stiff. Gradually add the sugar and a pinch of salt whisking until you have a firm, smooth and glossy meringue.
Add a little of the food coloring, mixing briefly to create a pink marbled effect. Spoon the meringue into a large piping bag with a large star tip.
Pipe about 24 rosettes (1 1/8 - 1 1/2 inch) on 2 baking sheets lined with parchment paper. Bake for about 3 hours, switching the trays on the oven shelves halfway through cooking time. When dry, remove from the oven, then leave to cool.
Melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat and allow to cool for about 10 mins. Beat the butter until very soft and creamy then gradually beat in the chocolate. Spoon the mixture into a piping bag with a plain tip and pipe small drops onto the flat side of 12 of the meringues. Press the other meringues lightly on top. Chill then serve.