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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Marshmallow meringue kisses
Makes 35 kisses
2 egg whites
75g caster sugar
½ teasp cornflour
½ teasp lemon juice
½ teasp vanilla essence
Few drops red or pink food colouring, optional
Little vegetable oil
6 tbsp raspberry jam, approx
150ml double cream, whipped to a soft peak

Method
Preheat the oven to 140C/ 275F/gas 1. To make the meringues, whisk the egg whites until they form soft peaks. Add half of the caster sugar and continue to whisk for a couple of minutes. Add the remaining sugar along with the cornflour, lemon juice and vanilla extract. Whisk until you have a firm, super creamy consistency.
Divide the mixture in half. Fold a few drops of pink or red food colouring into one half. Spoon into a piping bag with a ½-1cm wide plain nozzle.
Place a piece of parchment paper on a baking sheet and lightly brush with a little of the sunflower or vegetable oil. Pipe small dollops onto the paper, roughly 2cm in diameter, leaving a space between each for them to spread slightly.
Repeat with the white meringue.
Bake for 30 minutes.
When the meringues have cooled, peel away from the paper.
Spread a little raspberry jam on to the base of one half of the meringues, and then add cream to the base of the other half.
Sandwich a jam and cream meringue together with a plain meringue and serve as they are or in paper cake cases.

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