Licorice Meringue Drops
3 egg whites
200 g light brown sugar
150 g milk chocolate (chopped)
1 bag chocolate-coated licorice pieces
Whip the egg whites until stiff peaks form. Gradually add the brown sugar while continuing to whip, until the sugar has fully dissolved and the mixture is glossy and firm.
Gently fold in the chopped chocolate and licorice pieces using a spatula, making sure not to deflate the meringue.
Using a teaspoon, drop small dollops of the meringue mixture onto a baking sheet lined with parchment paper. If you want more uniform and decorative meringue drops, transfer the mixture to a piping bag without a nozzle, as a nozzle might clog due to the mix-ins.
Preheat the oven to 150°C and bake the meringue drops for about 15-20 minutes, until they are lightly golden.
Allow the meringue drops to cool completely on the baking sheet before serving.
Keep in an air tight container.