1 cup self-raising flour
4 eggs, separated
1 tsp vanilla essence
1/2 cup caster sugar
icing sugar for dusting
1 cup cream (for whipping)
1 tsp icing sugar
drop of vanilla extract
90g good quality chocolate (60-70%), broken into small pieces
Preheat the oven 390 F. Sift the flour into a bowl. Whisk the egg whites in an electric mixer at high speed until soft peaks are formed. Gradually add the vanilla and the sugar, 1 tablespoon at a time, still whisking until the mixture forms into stiff peaks. Add the egg yolks one at a time. Stop beating and sift the flour onto the egg white mix, then fold gently until it is thoroughly incorporated. Do not over-mix. Line a baking tray with greaseproof paper.Spoon the mixture into a piping bag fitted with 1 cm plain nozzle or alternately spoon even sized teaspoon fills onto tray. Pipe rounds about (2 Inches round) or lines about (2 Inches long)onto paper and allow plenty of room for spreading. Generously dust the tops with icing sugar and bake for 8-10 minutes, or until lightly golden. Let cool and remove them carefully from the paper. They can be stored for up to 1 week in airtight container and for several in the freezer.
Whilst they are cooking whip the cream with the icing sugar and vanilla extract until just stiff. Set aside.
Melt the chocolate either in a microwave on low temp until just melted or put in heatproof bowl over pot of barely simmering water and melt gently until no lumps are visible.
When the cookies are cold, count out half which will be your tops! Hold the cookies and dip lightly into chocolate mixture so that you get a round silky chocolate dome on top. Allow to set on wire rack (obviously chocolate side up).
When the chocolate is set simple place a little cream on to one half and top with chocolate round. Serve on pretty plates and best eaten within the day when creamed.