Directions

1. Preheat oven 200°F. Prepare 1 parchment lined large baking sheet 

2. Whip meringue mix and ¼ cup water in the large stand mixer with whip attachment or electric mixer, on medium-high speed, until stiff peaks, about 10-12 minutes.

3. Transfer to a pastry bag fitted with a 3/8” round tip and secure the piping bag. 

4. Pipe about 25- 1 to 1 ½ inch diameter “kisses” for caps about 1 inch apart onto the prepared baking sheet.  Using a wet finger, press down the point on top of the cap to flatten it out.

5. With remaining mix, pipe about 25 taller “kisses” for stems about ¾ inches at the base with tips pointed up.

6. Bake in preheated oven until firm on the outside, for 1hr 30 minutes to 2 hours.  Cool for about 10 minutes before assembling.

7. Using a small paring knife, carefully create a small indent/hole in the bottom of the cap.  

8. Place back onto the baking sheet and sprinkle with cocoa powder.

9. Assemble the stems and caps using a small amount of white chocolate as glue. Let white chocolate set before serving.