4 egg whites
1 teaspoon vanilla
1 cup superfine sugar
6 ounces bittersweet chocolate, broken in pieces
1/2 cup scalded pareve whip
Preheat oven to 225 degrees. Beat whites until foamy in an electric mixer. Add vanilla. While continuing to beat, add sugar one tablespoon at a time. When the mixture stands in stiff peaks on the beater, it is ready for baking. Fill a pastry bag with mixture and pipe onto parchment covered baking sheet, using star tip to create kisses or drop by the tablespoon. Bake about 1 hour or longer, depending on the size. Do not remove from the oven at once, but turn off the oven, open the door and leave them for at least 5 minutes. Cool gradually, away from a draft. Remove them from the sheet when cool.
To prepare chocolate ganache, pour hot, scalded whip over chocolate. Blend until smooth. Cool.
To fill meringues, crush the bottom lightly with the thumb while still warm. Fill the hollows with chocolate ganache.