I will admit that these meringue kisses are no Australia Day pavlova. However, I had such success with them yesterday that I thought it would be a shame not to share them here on the blog! Originally I baked these to be a side for another kind of dessert, as I was going to be using Marsala in the dinner and thought it would be nice to poach some stone fruits in Marsala as well for our dessert. However, because I couldn’t get a hold of any ripe stone fruits of any kind, which is a surprise given they’re in season, I decided to shift the meringues to be the main focus of our sweet treat for the evening. Luckily for me Mum was also going to be having guests for afternoon tea in need of a treat, and Dad wanted some to give to one of our neighbours, so it was as if the starts were all aligned for these meringues!
I had a lot more success with this meringue recipe than the last one I tried. But more than that I had a lot of success with using them in two different ways for our various guests. For the afternoon tea, and to give to our neighbours, I whipped up a batch of rosewater mascarpone cream and sandwiched them together. It was a hit! For dinner I used them as part of a kind of parfait/eton mess style dessert which was also an exceptional success!
This recipe makes a lot of meringue kisses. Let me put that out there right now. I must have piped up to thirty of them per tray, which is a great deal more than I was expecting given the recipe didn’t specify quantities. However, this is a fantastic thing if you need them in bulk for any sort of foodie project, or even as gifts, as meringue kisses store well in airtight containers. So I hope you all have a lovely long weekend, and I hope you all enjoy these recipes!
Makes: up to 90 small kisses, Prep: 30 mins, Cook: 25+ mins, Cool: Overnight
- 300ml egg whites (approx. 8-9 eggs worth of whites)
- 440g caster sugar
- 2 tsp white vinegar
- Preheat the oven to 150C (140-130C fanforced) and line three baking trays with baking paper.
- In a large clean bowl, whisk the egg whites until stiff peaks form. The true test seems to be whether or not you can tip the bowl up and have the egg whites fall out or not. But be careful not to over-beat them.
- Add the caster sugar one tablespoon at a time, whisking for thirty seconds between each addition.
- After all the sugar is added, whisk for a further 8mins, or until all the sugar has dissolved and the mixture is thick and glossy.
- Add the vinegar and whisk for a further 2 mins until all is combined.
- Spoon the mixture into a piping bag fitting with a plain nozzle, or a star nozzle, and pipe little meringue kisses onto each tray.
- Pop the trays into the oven and drop the temperature to 120C (110-100C fan-forced), and bake the meringues for 25mins, or until crisp to the touch. If yours aren’t crisp, have no fear, just let them bake for a minute or two more. But watch that their little tips don’t start to burn!
- Turn the oven off and allow the meringues to cool in the oven overnight.
Rosewater Cream Kisses
Adapted from BBC Food’s Blush Meringues
Makes: Quite a lot, if you use the whole lot of meringue kisses above, Prep: 10 mins, Chill: 20 mins
- 250ml mascarpone crea,
- 300ml double thick cream
- 1 tsp rosewater
- 2-3 tbsp icing sugar
- a few drops of pink food colouring, optional
- Meringue kisses, recipe above
- Gently beat the mascarpone until smooth, then add in the cream, rosewater and food colouring if using, and beat again until soft peaks form.
- Pop the cream in the fridge for at least twenty minutes to let the rosewater flavours develop.
- Then using spoonfuls of the rosewater cream, sandwich the kisses together.
Marsala Strawberry Eton Mess
Adapted from Taste.com’s Marsala Strawberries
Serves: up to 6, Prep: 15-20 mins + 20 mins chilling for the strawberries
- 600ml thickened cream
- 1 tsp vanilla extract/bean paste
- A few handfuls of meringue kisses, recipe above
- 250g punnet of strawberries
- Marsala wine, enough to cover the strawberries.
- Wash and hull the strawberries and then slice them into four slices. Pop them into a container and cover them generously with marsala wine.
- Cover the strawberries and pop them in the fridge for a minimum of twenty minutes to let the flavours develop. You really want all the strawberries covered, so don’t skimp on the Marsala.
- When almost ready to serve, beat the cream and vanilla until semi-stiff peaks form. You want the cream to still be soft enough that it is easy to spoon, but not so soft it’s still liquid.
- Drain the strawberries. Not draining them properly can mean the Marsala will all sink to the bottom.
- Create layers in six small glasses with strawberries, whole or semi-crushed meringues and cream. You can really do them in any way you prefer, but I go for strawberries, meringues, and then cream, and then finishing with a few strawberries on top.
- Serve soon after making, as that will mean the meringues stay crisp.