Meringue kisses

Meringue kisses

  • Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs cooling
  • More effort
  • makes 30

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
Nutrition: per kiss
HighlightNutrientUnit
kcal23
low infat0g
saturates0g
carbs5g
sugars5g
fibre0g
protein0g
salt0g
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Ingredients

Method

  • 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.

  • 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.

  • 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.

  • 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. 

  • 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.

Goes well with

Recipe from Good Food magazine, June 2016

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    Overall rating

    Rating: 4 out of 5.8 ratings

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