Preparation

1. Preheat the oven to 90 degrees Celsius. Line a baking sheet with parchment paper.

2. In a mixer bowl with a whisk, beat the egg whites until you get an airy foam. Continue to whip at a slow speed and add the sugar, . A glass of powdered sugar and salt. Continue to whip until a firm foam is obtained and add the almond extract. Beat more until you get a very shiny and stable foam.

3. Gently fold the foam into a pastry bag with a round catheter, and with gentle clicking movements, sprinkle small meringue kisses on the pan at a distance of 2. Cm apart.

4. Put the kisses in the oven for two hours, then turn off the oven without opening the door) opening the door will let in damp air and then the meringue kisses will not dry (leaving the meringue to dry in the oven for at least three hours and preferably a whole night.

5. When the meringue kisses are dry, melt the dark chocolate and let it cool to room temperature. Dip one side of each meringue kiss in the melted chocolate and place them to dry on parchment paper or mesh.

6. Transfer the ready-made kisses to a serving plate, sprinkle a little powdered sugar on them and serve alongside a bowl with the passionflower fruit content.