Red Currant Bakery

Gelatin
1 In a small bowl, pour in 3 tablespoons of water and sprinkle the gelatin over the top. Stir together and set aside. 
Sugar Syrup
3 In a small sauce pot combine the sugar and water and stir together gently with a rubber spatula.
4 Place over medium high heat and stir gently but regularly so that the sugar begins to dissolve and the mixture begins to boil.
5 While the syrup is heating up start with the meringue.
Meringue
7 While the sugar syrup heats, pour the egg whites into the bowl of a stand mixer. 
8 Use the whisk attachment to whisk the eggs first on medium until they become light and frothy. 
9 Increase the speed to medium high while the sugar syrup comes to a boil. 
10 Once the sugar syrup is bubbling and boiling, and the egg whites have reached stiff medium stiff peaks, its time to combine the two.
11 Leave the mixer running on medium high speed, slowly pour the very hot syrup down the side of the bowl, being careful not to hit the whisk as it goes around the bowl.
12 Once all of the sugar syrup has been added, leave the mixer running.
13 Briefly microwave the bloomed gelatin from the earlier step for 10-15 seconds until it is loose and flowing.
14 With the mixer still running, pour the gelatin down the side of the bowl.
15 Keep the mixer running until the bowl has cooled to room temperature. While the mixer is running pour in the vanilla extract. 
Assemble
16 While the meringue is whisking in the mixer, line a baking sheet with parchment paper and lay out your choice of cookies on the surface. 
18 Be sure to give them a little space so they don't stick to one another.
19 Once the meringue has cooled and is nice a fluffy, place a large round piping tip into a piping bag or a large plastic bag.
20 Fill the bag with the meringue about 1/2 or 3/4 of the way full.
21 Holding the piping bag straight up and down, pipe the meringue onto each cookie, lifting up slightly as you go to create the desired shape. 
22 Then stop squeezing but lift the bag to stop piping.
23 Once they are all piped, place the tray in the fridge for 2-3 hours to set.
24 Melt the chocolate in a glass measuring cup - best if it has a spout. Once the meringue have set, carefully lift them one at a time with a fork or small spatula.
25 Hold over a bowl, and pour the chocolate over top of the meringue until it is fully coated. 
26 Tap the fork or spatula on the side of the bowl to get rid of any excess chocolate.
27 Place back onto the parchment paper and place back in the fridge to harden.