Meringue Kisses
By OcadoLife
Published on 04 October 2022
These simple Meringue Kisses from Romanian food writer and cookery teacher Irina Georgescu are bites of pure joy. Inspired by the sweet treats and beautiful bursts of colour that brighten Romanian tables at Easter, they’re dipped in rich toppings and vibrant fruity glazes. If you’re making them with the kids, add rainbow sprinkles for an extra dash of fun.Time and servings
1 hrTotal time
20 minsPrep time
40 minsCooking time
Ingredients
- 2 eggs, separated
- 135 g of caster sugar, plus 1tbsp
- 1 tsp of lemon juice
- 200 g of frozen raspberries
- 100 g of icing sugar
- 100 g of frozen mango pieces
- 100 g of dark chocolate, melted
- 100 g of salted caramel sauce
- 1 sprinkle of rainbow sprinkles (optional)
Method
Step 1
Preheat the oven to 160°C/140°C fan/gas 1. Line 1-2 baking trays with baking paper.Step 2
Whisk the egg whites to soft peaks with an electric whisk. Gradually add 50g caster sugar, whisking until dissolved and glossy, then whisk in the lemon juice. Put into a piping bag with a plain ½cm nozzle and pipe 20 or so 50p-sized blobs on each tray, lifting the nozzle at the end to form a peak. Bake for 40 mins until crisp, not coloured. Turn the heat off and leave in the oven for 5 mins, door ajar. Transfer to a wire rack.Step 3
For the raspberry glaze, put the fruit, remaining caster sugar and 25ml water in a pan. Simmer until soft and juicy, then strain into a bowl. While warm, mix 50ml of the juice with 50g icing sugar (discard fruit pulp). The glaze should be thick and sticky.Step 4
For the mango glaze, put the fruit in a pan with 50ml water. Simmer until soft and juicy; blitz to a purée in a food processor. While warm, mix 50ml with the remaining icing sugar.Step 5
Put the glazes and sauces into small bowls. To decorate, dip the meringues into the glazes, sprinkle away and allow to set.