I make my meringue with ¼ cup of sugar per egg white. I also used a good pinch of salt and 1 teaspoon of vanilla for 6 egg whites. Whip the meringue til stiff peaks and pipe out the stems and caps on parchment paper. You can use a wet finger to smooth out the caps.
I dust them with coca powder before baking at 200°F for a couple hours. Melt some dark chocolate and coat the bottom of a cap, cut the stem flat and coat in chocolate and stick to the cap.
by Beerbrewing