Desserts Pastel Meringue Kisses
Makes : 24
Preparation Time: 10 minutes
Cooking Time: 30-45 minutes plus cooling
Ingredients
- 2 egg whites
- 100g caster sugar
- Green food colour gel
- Yellow food colour gel
- Blue food colour gel
- 100ml double cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- Pink food colour gel
Nutrition
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Method
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Preheat the oven to 130C/fan 110C/ gas mark ½. Line 3 baking trays with parchment paper.
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Tip the egg whites into a clean bowl, and whisk until soft peaks form then add the sugar a spoonful at a time until firm glossy peaks are formed.
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Take a third of the mixture out and place into a small bowl. Take a second third out and place in a separate bowl. Add a little green gel to one, yellow to the second and then blue to the third bowl and whisk each one until evenly coloured.
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Pipe 36 small “kisses” onto the parchment paper, taking care to lift the piping bag up at the end of each kiss so that you have a little peak.
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Transfer to the oven to bake for about 30 minutes until just set but not coloured. Check if the meringue is firm, if not, leave for another 5 minutes and repeat – you don’t want them to colour. Remove and allow to cool totally.
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Meanwhile, pour the cream into a bowl and add the vanilla extract, icing sugar and a touch of pink gel. Whisk until just firm then decant into a clean piping bag.
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When the meringues are cool, sandwich together with a little pink cream and serve straightaway.
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You can make the meringues up to 3 days in advance and keep in an airtight container. Fill when needed and leave for up to 1-2 hours if you like a squidgier meringue.
