Step 1

In a bowl, whisk together the cornstarch, rice flour, and sugar.

Step 2

Add the water, beaten egg, and melted butter, mixing until smooth. Cover the mixture and refrigerate for 30 minutes.

Step 3

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.

Step 4

Transfer to a cutting board and cut out 12 circles using a pastry cutter (about 5 cm in diameter).

Step 5

In a saucepan, heat the water and sugar over low heat until it forms a syrup.

Step 6

In a separate bowl, beat the egg whites until they start to foam.

Step 7

Slowly pour in the hot sugar syrup while continuing to beat with an electric mixer until stiff peaks form.

Step 8

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.

Step 9

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.

Step 10

Dip each Morettini meringue into the chocolate, coating it completely.

Step 11

Let the chocolate set for a few minutes before serving.