Strawberry meringue kisses - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
For the meringues
- 5 Egg white(s) (free range) large
- 250 g White caster sugar
- ½ tsp Vanilla extract
For the strawberry cream
- 250 g Strawberries hulled and roughly chopped
- 25 g White caster sugar
- 2 tsp Cornflour
- 175 ml Double cream
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1
Preheat the oven to 120°C (fan 100°C, gas mark ½). Line two large baking trays with baking parchment or a silicone.
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2
For the meringues, whisk the egg whites in a large bowl with an electric whisk until stiff but not dry.
For this step you'll need:
- 5 Egg white(s) (free range) large
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3
Slowly add the sugar, just a dessertspoon at a time, whisking well between each addition. The meringue should be very thick and glossy. Whisk in the vanilla extract.
For this step you'll need:
- 250g White caster sugar
- ½tsp Vanilla extract
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4
Fit a large piping bag with a 2cm plain nozzle and pipe 48 small meringues. Bake in the centre of the oven for 2 hours or until firm and very dry. Turn off the oven but leave the meringues inside to dry out for at least 2 hours.
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5
To make the filling, put the chopped strawberries, sugar and cornflour in a saucepan. Cook over a low heat for 4-5 minutes, stirring constantly to make a thick strawberry sauce. Leave to cool.
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6
To make the filling, put the chopped strawberries, sugar and cornflour in a saucepan. Cook over a low heat for 4-5 minutes, stirring constantly to make a thick strawberry sauce. Leave to cool.
For this step you'll need:
- 250g Strawberries hulled and roughly chopped
- 25g White caster sugar
- 2tsp Cornflour
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7
Whip the cream until stiff peaks form then lightly fold in the cold strawberry sauce. Spoon the strawberry cream onto 24 of the meringue halves and sandwich together with the rest.
For this step you'll need:
- 175ml Double cream
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8
If you want to make these in advance you can freeze them after they have dried out. To use, just leave them to thaw at room temperature for 30 minutes before serving and eat the same day.