How to do it:
1. Using wire whisk mix powdered sugar and egg white and whisk until stiff peak.
2. Pipe the meringue mixture using plain tip and form a small round basket 1 ½ inch in height 2 inches diameter.
3. Bake at 80°C for about 2 to 3 hours.
Topping & Assembly:
1. Mix Cremess and water for 3 to 5 minutes and add the chocolate fudge.
2. Put Les Fruits filling to the meringue basket and grnish with NT dark chocolate.
Yield: 15 pieces x 85g