Meringue kisses
- Cassie Best
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makes 30
More effort
Prep: 20 mins
Cook: 1 hr
plus 2 hrs cooling
A star rating of 3.5 out of 5.9 ratingsRate
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These colourful mini meringues are a great little sweet party nibble. You can also pop them on top of a summer bake or dessert to stunning effect
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
75g icing sugar
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75g white caster sugar
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2 tsp strawberry jam
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red food colouring
gel
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3 medium egg whites
at room temperature
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Nutrition: per kiss
-
kcal23
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fat0g
low
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saturates0g
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carbs5g
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sugars5g
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fibre0g
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protein0g
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salt0g
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Method
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step 1
Line two large baking sheets with baking parchment. In a small bowl, mix both sugars together. In another small bowl, mix the jam with enough food colouring to create a vibrant red colour.
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step 2
In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using electric beaters or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.
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step 3
Heat oven to 120C/100C fan/ gas 1/2. Turn your pastry bag inside out and, using a spoon, paint three lines of coloured jam from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.
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step 4
Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The jam will give the meringues a stripy pattern as they pass through the bag.
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step 5
Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy. Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.
Recipe from Good Food magazine, June 2016
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A star rating of 3.5 out of 5.9 ratings
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