Chocolate meringue and maraschino cherry cups

For the filling, place the white sugar and water in a saucepan and bring to a boil until it reaches 121 °C on a sugar thermometer. In the meantime, whisk the egg whites until stiff peaks form, then gradually add the castor sugar while whisking. Drizzle the boiled sugar into the egg whites in a slow stream, while whisking, until the mixture is cooled and glossy. Fold in the maraschino cherries.

For the chocolate cups, brush the melted chocolate in the wells of a silicone cupcake tray and refrigerate to set, 30 minutes. Once set, repeat the process for a second coat. Remove from fridge, spoon the meringue mixture over and pour the remaining melted chocolate on top to seal. Refrigerate to set.

Once set, carefully remove the cups from the moulds, brush with edible gold powder and serve garnished with whole cherries and baby apples brushed with gold powder.