My wonderful mum has been making meringues for as long as I can remember and has absolutely perfected them. So, when I decided to make them myself I was a little nervous that I might let her down.
I didn't want the meringues to be too chewy, too brittle nor completely turn to dust but my mum's trusty recipe didn't fail me.
Here's what you'll need to make my adaptation of my mum's meringue kisses:
For the Meringues
2 Egg Whites
2oz Caster Sugar
2oz Granulated Sugar
For the Filling
300ml Double Cream
Preheat the oven to 100°C and line two baking sheets with parchment paper.
Whisk the eggs whites using an electric whisk until stiff peaks form. Gradually add the cater sugar, continuing to whisk after each addition, before adding the granulated sugar. I added a little food colouring here but meringue kisses are just as pretty in white. If you are using food colouring then make sure to use powder rather than liquid or gel.
Pipe the meringue mix using a star nozzle onto the lined baking sheets and bake in the oven until golden brown. This should take around two hours and should preferably be followed by switching the oven off and leaving the meringues inside to cool overnight. This prevents the meringues from cracking.
Once ready, whisk the double cream until a thick mixture forms. Add a dollop to one meringue and sandwich with another. Repeat until all of your meringues have a partner.
Enjoy with a few fresh strawberries and make sure to show me your successful bakes.