These sweet and colourful meringue kisses are a bite-size way to crown your dessert, scatter on the side as a simple decoration, or of course you can eat them on their own!
These are not like your usual dried merinuge nests that you’d buy from the supermarket. These are soft and mallowy with the gorgeous taste of raspberry. Of course you could swap the raspberry for strawberry / blueberry / lemon curd or pretty much anything you fancy.
- 4 large Free Range Egg Whites
- 250g caster sugar (approx)
- 1/2 tsp Cream of Tartar
- 2 tablespoons of seedless raspberry jam that has been warmed in the microwave and cooled to form an easier spreading consistency.
- red food colouring paste
For the ultimate meringue, I’ve found the best ratio is double ratio of caster sugar to egg whites.
One way to do this is to measure your egg whites in millilitres in a measuring jug and then use double that number in grammes of sugar. As a guide 4 large egg whites will be approximately 125ml and that will require 250g of caster sugar.
- Preheat oven to 200˚c, gas mark 6 and line a deep roasting tray with grease-proof paper. Pour in the caster sugar and heat it in the oven for 7 minutes. Heating the sugar helps to create a glossy, stable mixture.
- Meanwhile whisk the egg whites in a free standing mixer or with a handheld electrical whisk in a non-plastic bowl. At firs, whisk slowly allowing small stabilizing bubbles to form, then increase the speed until the egg whites form stiff peaks.
- Take the sugar out of the oven and turn the oven down to 100˚C, gas mark 1/4 . With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar.
- Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. This will take four or five minutes.
- Open up a disposable piping bag and brush alternate stripes of jam and red food colouring on the inside along the length of the bag using a thick paint brush. Turn the bag back the right way so the stripy goodness is now on the interior.
- Fill the bag with your lovely thick and glossy meringue mixture ensuring there are no air bubbles. With sharp scissors, cut the tip of the piping bag to the size of a 20p coin.
- Before lining 2 baking trays, pipe a little of the mixture into the corners of the trays to secure the grease-proof paper in place.
- Pipe 3cm diameter meringue kisses, hold the piping bag upright and then pull up to form the peak. This takes a bit of practice so don’t be alarmed if you don’t get it right the first time! Working quickly helps.
- Bake for 35-45 mins until the bases come off the baking paper cleanly. You want them to still be mallowy in the centre.
They will store in an airtight tin for approximately two weeks.