A piping bag makes a pretty pattern in the meringue but the kisses can be dropped from a spoon for a more rustic look.

1 cup 1 cup 1/4 cup 4 1/4 tsp Pinch Filling: 4 oz 2 tbsp

blanched almonds, toasted granulated sugar, divided unsweetened cocoa powder egg whites, at room temperature cream of tartar salt   bittersweet chocolate, chopped 35% whipping cream

250 mL 250 mL 50 mL 4 1 mL Pinch   125 g 30 mL

Preheat oven to 250°F (120°C).
In a food processor, pulse almonds, 1/2 cup (125 mL) of the sugar and the cocoa until almonds are finely chopped. Set aside.

In a straight-sided bowl, beat egg whites with cream of tartar and salt until foamy. Gradually beat in remaining sugar and continue beating until stiff, glossy peaks form when beaters are lifted. Fold in almond mixture just until blended.

Spoon into piping bag fitted with a star tip and pipe 3/4-inch (2 cm) kisses, at least 1-1/2 inches (3.5 cm) apart onto parchment-lined baking sheets.

Bake for about 35 minutes or until outside is crisp and inside is still soft. Let cool completely on pans on a rack.

Filling: In a saucepan over low heat, melt chocolate and cream until smooth. Let cool until slightly thickened but still spreadable. Spread a small amount on bottom of one kiss and sandwich together with another kiss. Let cool until set.

Makes about 4 dozen sandwiches.

Tip: The kisses can be made a week or two ahead and stored in an airtight cookie tin (not plastic). They are best filled the day of serving. The filling can be made ahead, cooled, covered and refrigerated for up to 1 week and just warmed slightly to spread as needed.