Meringue kisses with raspberry cream

meringue kisses with raspberry cream
35 Item



1.Preheat oven to 120°C (100°C fan-forced). Grease two oven trays; dust with cornflour, shake off excess.
2.Beat egg whites, vinegar and caster sugar in small bowl with electric mixer about 10 minutes or until sugar is dissolved; fold in 1 tsp icing sugar.
3.Place meringue mixture in a piping bag fitted with small plain tube. Pipe 3cm rounds, 3cm apart, on trays. Bake about 30 minutes or until crisp and dry. Cool meringues on trays.
4.Meanwhile, to make raspberry cream, beat cream and remaining icing sugar in a small bowl until firm peaks form; stir in jam.
5.Sandwich meringues with cream; dust with sifted icing sugar, if desired.

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