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Mini Meringue Kisses

Mini Meringue Kisses

Brought to you by: Carte D'Or

Prep time:

Cook time:

Serves: 4

This dessert is perfect for a BBQ.
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  • 200g carte d’or ice cream
  • 2 egg whites
  • 125g sugar
  • 1 handful mixed berries


Step 1

Preheat the oven to 120°C/100°C fan assisted/Gas Mark 1/2.

Step 2

Whisk the egg whites with an electric mixer in a metal bowl until you have stiff peaks.

Step 3

Spoon the sugar slowly into the egg whites, beating continuously.

Step 4

Fill a disposable piping bag with a star nozzle, with the meringue mixture.

Step 5

Line a baking tray with parchment, and pipe rosettes of the meringue mixture 5cms apart.

Step 6

Bake in a pre-heated oven until crisp, approximately 1 hour. Allow to cool completely.

Step 7

Fill a second piping bag with Carte D’Or Crema di Mascarpone Ice Cream. Pipe a rosette of ice cream onto a meringue shell, top with a second meringue shell to sandwich together. Arrange on a serving platter. Repeat to use all of the meringue shells.

Step 8

Serve immediately with the mixed berries and a dusting of icing sugar (optional).

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