Bite-sized sweet treats to balance on your saucer or pass round after dinner.
Store in an airtight container - damp is the enemy of meringue so make sure it is clean and dry before you pop them in.
Variation: Lemon and Mint Meringue Kisses • At the stage where your meringue mix has formed stiff peaks, gently fold in 1 tsp of lemon extract with a large metal spoon. • Make a dark chocolate ganache. Melt 100g of dark chocolate in 50ml of warm double cream. Add 1/4 tsp of peppermint extract - or do as I do and use 1 drop of peppermint Spice Drops. Mix well and leave to cool and thicken. Construct as per the recipe. Colouring Meringue I’m no expert! However, I’ve had the most success with a two pronged approach. Use the little tubes of gel food colouring – mine are Dr Oetker. Squeeze a dollop the size of a 20p into the bottom. Also squeeze lines up the inside of your piping bag. Don’t be stingy, otherwise only your first few with have colour on. I’m still playing around with this and my colours have been quite muted – so be brave with the colouring or play with different brands for more vibrant finishes.
Copyright Claire Thomas / SHE-EATS.com