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Hot chocolate and cake balls ~ great idea

For people who love meringues!!

Pink Meringue Butterfly Kisses ---

6 egg whites
400g caster sugar

1. Preheat the oven to 210˚C. Line 2 baking trays with parchment paper.

2. Spread the sugar over one of the trays and place in the oven for roughly 5 minutes, or until the sugar starts caramelising slightly around the edges.

3. While the sugar is in the oven, place the egg whites in a free standing mixer. Start whisking the eggs on a high speed just before you take the sugar out of the oven.

4. Lift the parchment paper containing the sugar up from the tray and slowly start pouring the hot sugar into the mixing bowl. Allow to whisk for 8 minutes. Place the used parchment back on the tray. Turn the oven temperature down to 90˚C.

5. Place mixture in a piping bag and pipe small rounds (roughly 5cm) onto the two baking trays. You should have some meringue left in the bowl, save this for later.

6. Place the tray in the coolest part of your oven (mine is at the lowest level) and bake for roughly 2 hours, or until the meringue is quite hard to the touch. Turn the oven off and allow the meringue to cool in the oven. This helps in drying them out further.

7. Once the meringues have cooled to room temperature, place a dollop of the soft meringue (you can add some colouring to it, I used some drops of fresh raspberry juice) that you saved in the bowl, onto the bottom of one meringue and place another meringue on top of that. Press gently together. Serve on rose petals.

Biscotti Ingredients:
1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.