Midnight kisses

December 16, 2016 (Last Updated: December 22, 2016)
Midnight kisses

Midnight kisses

Serves: 10
Cooking Time: 30 mins


  • 10 round vanilla wafers or biscuits
  • 200g white chocolate, chopped
  • 10ml (2 tsp) odourless coconut oil
  • 2 large egg whites, at room temperature
  • 110g (½ cup) castor sugar
  • 5ml (1 tsp) vanilla extract



Arrange the biscuits on a baking tin and set aside.


Melt the chocolate and coconut oil over a double boiler (making sure the water in the bottom boiler doesn’t touch the one above) and set aside to cool slightly.


Whisk the egg whites and castor sugar in a heatproof glass or metal bowl over a pot of gently simmering water (do not let the bowl touch the water) until hot to the touch (or 60˚C on a sugar thermometer).


Remove the bowl from the heat, transfer to the bowl of a stand mixer and beat on high until cool, about 6 – 8 minutes. Fold in the vanilla extract and place in a piping bag fitted with a plain or star nozzle.


Pipe a swirl onto each biscuit. Dip the “sweetie pies” in the chocolate and allow to set on a wire cake rack. Garnish with silver leaves, if desired.

Recipe, styling and photograph by Katelyn Williams 

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