Method

• 1.
  For the Swiss meringue, whisk all ingredients and a pinch of fine salt in a large heatproof bowl. Place bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Whisk constantly until mixture is white and doubled in volume. When you rub mixture between your fingers, you shouldn’t feel any grains of sugar, and it must feel hot. Transfer to a stand mixer fitted with the whisk attachment. Whisk on high speed for 2-3 minutes, until stiff peaks form.Transfer to a piping bag with a 5cm opening.
• 2.
  Arrange cookies on a board and pipe meringue onto each to form pointy witch hats (start by placing the tip of your piping bag onto the cookie and gradually releasing the pressure while lifting the bag upwards – do not swirl the bag, as you want a straight edge for the hats).
• 3.
  Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let base of bowl touch the water). Then pour into a small glass or container slightly wider than your cookie; see recipe notes). Holding the cookie between two fingers, dunk the meringue quickly into the chocolate and let excess drip away, then place on a wire rack. Repeat with remaining cookies. Stand for 30 minutes, or until set.