4 egg whites
3/4 cup sugar
Ganache:13 oz. semisweet chocolate, chopped
6 oz. unsweetened chocolate
1/2 cup light corn syrup
3 cups heavy cream
Chocolate sprinkles or finely chopped nuts or toffee
Preheat oven to 200 degrees. Line two baking sheets with parchment paper, set aside.
Place the egg whites and sugar in a heat proof bowl and place over pan of simmering water. Heat egg whites and sugar; using your fingertips feel for sugar granules. Once the sugar granules have completely dissolved , remove from heat. Pour the egg white mixture into a bowl of a stand mixer fitted with a whisk attachment. Beat on low and increase speed until egg whites are stiff and shiny. Place the meringue in a pastry bag fitted with a 1/2 inch opening plain tip. Pipe 25 quarter size kisses about 1/2 tall on each prepared baking sheet. Place in oven and bake for about 3-4 hours until meringues are completely dry. Remove from oven and allow to cool. Store in an airtight container.
In an heat proof bowl place the chopped chocolate, corn syrup and heavy cream. Place over a pot of simmering water. Do not allow bottom of bowl to touch the water. Whisk until mixture is completely melted and well combined. Remove from heat and allow to set on counter until cool. Once cool, dip one meringue into ganache and sandwich together with another meringue. Place on parchment lined baking sheet. Continue until all meringues are sandwiched together. Place the meringue sandwiches in the refrigerator until ganache is set firmly. Remove from the refrigerator. Take each sandwich and dip into ganache, then roll into chopped nuts, sprinkles or toffee. Place dipped meringues into liners and allow to setup at room temperature. Store in airtight container.