These melt-in the mouth meringue kisses are great with berries… who needs Wimbledon to enjoy them?
Makes 20 kisses
2 egg whites
125g white caster sugar
½ tsp vanilla extract (1 tsp sifted cocoa powder, if making chocolate ones)
FOR THE KISS MIXTURE
100ml double cream
3 tbsp lemon curd
2 tbsp blackcurrant jam (Or 100ml double cream and a handful of strawberries, hulled and finely chopped)
1 Put the egg whites in a large, clean bowl and whisk until they hold soft peaks.
2 Add the sugar, 1 tbsp at a time, whisking in each spoonful as you go. Once all the sugar is combined and the egg whites are glossy and stiff, add the vanilla extract. If making the chocolate variety, now is the time to fold in the cocoa powder, too.
3 Preheat the oven to 120C/Fan 100C/ Gas ½. Fill a piping bag with the mix and pipe 40 little peaks about 2cm apart on a lined baking sheet.
4 Bake for approximately 1 hr, until dry and crisp. Allow the meringues to cool fully before removing them carefully from the baking sheet.
5 In a bowl, whisk the cream and add your chosen fruity component.
6 To serve, take a meringue and sandwich it together with a second meringue using about 1 tsp of filling.
This recipe is part of our June ‘Gathering’ pages, which features some of our most magical summer recipes. You can find the rest of the recipes, including crab toasts and elderflower fizz from page 36.
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