Ingredients

4 egg - whites
pinch - of salt
1 cup - superfine sugar
2 ounce - butter
1 cup - confectioners' sugar
1 egg - yolk
4 squares - semi-sweet baking chocolate
1 tablespoon - dark rum

Instructions

Whip the egg whites and salt until stiff but not dry. Add 2 tbsp superfine sugar and whisk until stiff and shiny. Fold in the remaining sugar. Drop spoonfuls onto cookie sheets lined with nonstick baking paper and bake in a preheated oven at 250 degrees F. for 2 hours or until dry. Beat the butter and confectioners' sugar until fluffy then beat in the egg yolk. Melt the chocolate with the rum, then beat it into the buttercream. Fill the meringues and garnish with chocolate curls.