Lindt EXCELLENCE Salty Liquorice Meringue Kisses on Limoncello Macerated Berries

For the meringue, combine the egg whites, sugar and vanilla in a mixing bowl. Place the bowl over a water bath and while stirring constantly, gently warm the mixture until all the sugar has dissolved. Test this by rubbing the egg white between your thumb and index finger. The mixture should be just around body temperature. Remove from the heat and whip until stiff. You can do this with a hand mixer or by placing the egg white mixture into your kitchen mixer. Gently fold in the chopped chocolate pieces and place the meringue mixture into a piping bag with a large round nozzle. Pipe little (10 cent coin sized) kisses on a baking paper lined tray. Maitre Tip: Use a little of the meringue mixture to stick down the corners of the baking paper. Allow for the meringues to sit and dry at room temperature for 15 minutes. Preheat the oven to 100°C. Bake- or rather dry the meringue for 2-3 hours with the door slightly held ajar with a wooden spoon to let moisture escape. If they are crisp and dry all the way through, allow to cool. Melt and temper the remaining chocolate and dip the meringue bases in the chocolate. Set back onto the baking paper and allow for chocolate to set.