Cooked - How To Make Morettini Meringues: A Chocolate-dipped Italian Delight - New Recipe

In a bowl, whisk together the cornstarch, rice flour, and sugar.Add the water, beaten egg, and melted butter, mixing until smooth. Cover the mixture and refrigerate for 30 minutes.Heat a nonstick pan over medium heat. Pour a ladleful of batter into the center, tilting the pan to spread it evenly. Let the wafer cook until the edges lift slightly, then flip and cook the other side.Transfer to a cutting board and cut out 12 circles using a pastry cutter (about 5 cm in diameter).In a saucepan, heat the water and sugar over low heat until it forms a syrup.In a separate bowl, beat the egg whites until they start to foam.Slowly pour in the hot sugar syrup while continuing to beat with an electric mixer until stiff peaks form.Place the wafer discs on a plate and pipe a tall peak of meringue onto each one. Transfer to the refrigerator for 1 hour to set.Melt the dark chocolate and cocoa butter together in the microwave for 3 minutes, stirring until smooth. Pour the melted chocolate into a tall glass.Dip each Morettini meringue into the chocolate, coating it completely.Let the chocolate set for a few minutes before serving.