Meringue Kisses – with a twist(er)

 

The minute I purchased my Twister heeled shoes – more info here – I knew that I would use them for some baking inspiration! The research began in earnest and for the past month or so I have been under the illusion that the green part of a Twister ice-cream is pear flavored. It seems that I was ill-informed, it’s actually lemon and lime flavored. Which I was pretty happy to hear considering that I have been trying (and not succeeding) to come up with the perfect recipe involving pears and strawberries. It only took me a matter of minutes to come up with this recipe once I discovered the correct flavouring!It may have something to do with the fact that I have been reading the Meringue Girls books lately… Ok it definitely does. Those girls are the queen of meringues and I knew that their meringue kisses would be a great flavour vehicle for the lemon and lime flavours while also being the perfect companion to some fresh strawberries. Add some sweetened cream and you have a dreamy summer dessert! The meringue kisses can be made in advance if you are short of time on the day you plan to serve this, and it’s really quick to assemble.

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Meringue master recipe from the Meringue Girls – with a Bake My Style Lemon and Lime Twist! 🙂

Ingredients

65g Egg white (from about 2 medium eggs – make sure to weigh the whites!)
150g caster sugar
Grated zest of one lime
Grated zest of half a lemon
Gel food colouring in green

Preheat your oven to 200˚C/180˚C fan, gas mark 6.

Line a baking tray with baking paper. Pour the caster sugar onto the paper and heat it in the oven for 5 minutes. In the meantime whisk up the egg whites, I used a hand whisk but if you have a free-standing mixer that is ideal. The bowl needs to be spotlessly clean and free of any grease, it’s recommended to use a metal or glass bowl and not a plastic bowl. At first whisk slowly allowing small bubbles to form, then increase the speed until the egg whites form stiff peaks.

Take the sugar out of the oven when your 5 minute timer rings and turn the oven down to 100˚C/80˚C fan, gas mark 1/4. (You might even leave the oven door open for a minute or two to help reduce the temperature faster).

With your mixer on full speed, very slowly add the hot sugar into the beaten egg whites one table-spoon at a time, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. The mixture will also have thickened with the addition of the sugar.

To flavour your mixture, fold in the grated zest carefully, trying not to knock out any of the volume. Open up a disposable piping bag and brush stripes of green food colouring on the inside along the length of the bag using a thick paint brush. Fill with the meringue mixture. Spoon the meringue mixture in tightly, ensuring there are no air bubbles. With sharp scissors, cut the tip of the piping bag to the size of a 20p coin. Before lining a baking trays, pipe a little of the mixture into the corners of the trays to secure the baking paper in place.

Pipe 3cm diameter meringue kisses, hold the piping bag upright and then pull up to form the peak. it took me a couple of tries to get it right!Bake for 35-45 mins until the bases come off the baking paper cleanly.

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To assemble the Meringue Kisses with a Twist(er) you will need:

20 meringue kisses
150 ml whipping or double cream
1 tablespoon of icing sugar
5/6 large strawberries

Firstly partner up the meringue kisses, some will be slightly bigger, some slightly smaller, and you should aim to match up pairs that are around the same size/
Next whip up the cream until you get soft peaks. Sieve in the icing sugar and continue to whip up just for a few moments more until the cream is thick enough to pipe with. You can end up over whipping the cream easily so if unsure just stop and check every few moments. Prepare a piping bag with the nozzle of your choice, I opted for my trusty Wilton 2D nozzle. Fill the piping bag with the sweetened cream. Next prepare the strawberries you will need 2 Strawberry slices per meringue kiss duo. I used large strawberries to get a bigger slice. Depending on the size of strawberry you might get 3-4 large slices when cutting horizontally across the fruit. The remaining ‘point’ of the strawberry is the bakers treat! 🙂
Now that you have everything ready you can begin to assemble the kisses. Take one of the meringues and pipe a blob of cream on the bottom. Pop a strawberry slice on top of the cream and pipe again, this time a larger blob of cream as this is the middle. Place another slice of strawberry on top and again pipe a small blob of cream on top of this and place the other meringue on top. Continue to prepare these meringue ‘sandwiches’ so the you have from right to left: meringue kiss, cream, strawberry slice, bigger piece of cream, strawberry slice, cream and a meringue kiss. I served about 3 of these per person. Pipe a piece of cream underneath each meringue sandwich to stop them rolling around the plate.
I’ve really enjoyed coming up with my last few recipes inspired by fashion I’ve the past number of weeks but I might start mixing in a few ‘regular’ recipes again. I’m also planning to share my recommendations for sweet and savory treats in London next month so keep an eye out for that!

So excited that tomorrow is Friday – its been a long week at work! Im going to treat myself to one of these when I finish, they look so good!

M x

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