Tiny meringue cakes

Ingredients:

• 0.5 cups heavy cream
• 60 g dark chocolate
• Fine salt
• 20 pcs. round chocolate wafer cookies
• 1/4 tsp vanilla extract
• Protein of 3 large eggs
• A large pinch of cream of tartar
• 6 tablespoons of sugar
• Special equipment: large pastry bag, medium round tip, medium star tip, hand torch (optional)

Preparation:

1. Prepare chocolate mousseIn a small saucepan over medium heat, stirring constantly, bring the cream, chocolate, and a pinch of salt to a gentle simmer until the chocolate melts. Pour the mixture into a large metal bowl, let it cool to room temperature, then refrigerate for about 15 minutes. Beat with an electric mixer at medium-high speed until light and fluffy, forming stiff peaks. Transfer to a pastry bag fitted with a round tip.
2. Place the cookies on a baking sheet. Starting at the edge of each cookie, leaving just a small gap, pipe the mousse in a spiral pattern to completely cover the cookies.
3. Prepare the meringueWash and dry the pastry bag and fit it with a star tip. In a large bowl, beat the egg whites, cream of tartar, and a large pinch of salt with a mixer on medium-high speed until foamy. Continue beating, add the sugar, 1 tablespoon at a time, until all the sugar is incorporated and glossy, stiff peaks form. Transfer the meringue to the pastry bag and pipe a spiral onto the cookies, covering the entire mousse.
4. Preheat the oven to broil and broil the cakes until the meringue is lightly browned, rotating the pan as needed (watch carefully, as it can burn easily!). Alternatively, use a hand torch to crisp the meringue. Serve immediately or refrigerate for up to 2 hours.