Preheat the oven to 170C/Gas 3; grease and line a large baking tray
Whisk the egg whites to stiff peaks then carefully fold in the rest of the ingredients
Spoon the mixture into a piping bag and snip the tip off; pipe 2 ½ cm rounds with a point at one end onto the baking tray
Bake for 20 minutes or until golden and crisp
Allow to cool completely before decorating
Melt the dark chocolate and dip the more rounded half of each biscuit first in the chocolate and then into the vermicelli, then place on a sheet of greaseproof paper to set
Fill a small piping bag with the remaining melted chocolate, cut off the very tip and pipe a pair of eyes on the pointed, plain end of the biscuit
36 servings