Meringue Kiss er

Pil­ing up meringues in this way is bound to im­press. If you like, pack up some ‘kisses’ in cel­lo­phane bags – they make gor­geous gifts.


Makes about 50 meringues (25 ‘kisses’) HANDS-ON TIME: 40 min­utes, plus cool­ing COOK­ING TIME: about 45 mins

Per filled ‘kiss’: 134 cals, 1g pro­tein, 5g fat (3g sat­u­rates), 22g carbs (22g to­tal sug­ars), 0g fi­bre FOR THE MERINGUES 4 large egg whites 250g caster sugar ½tsp white wine vine­gar 1tsp corn­flour FOR THE BUTTERCREAM 150g un­salted but­ter, soft­ened 275g ic­ing sugar, sifted 2tbsp cran­berry sauce 1. Pre­heat the oven to 110°C (90°C fan) mark ¼. Line three large bak­ing sheets with bak­ing parch­ment. In a large, clean bowl, whisk the egg whites to stiff peaks with an elec­tric whisk. Add the sugar 1tbsp at a time, whisk­ing con­stantly, un­til it has all been added and the meringue is thick and glossy. Quickly beat in the vine­gar and corn­flour. 2. Spoon half the meringue into a pip­ing bag fit­ted with a 1cm star or flower noz­zle. Pipe into 4cm meringues on the pre­pared sheets, spac­ing them about 2cm apart. Re­peat with the re­main­ing mix­ture – you should have about 50 meringues in to­tal. Bake for 45 mins, then turn the oven off and leave the meringues in­side to cool com­pletely. 3. To make the buttercream, beat the but­ter and ic­ing sugar un­til creamy (go slowly at first to prevent an ic­ing-sugar cloud), then beat in the cran­berry sauce. Use to sand­wich the meringues to­gether, re­serv­ing a lit­tle buttercream to ce­ment the tower to­gether. 4. To as­sem­ble the tower, spread a lit­tle buttercream on a cake stand or plate and cover with a layer of meringue ‘kisses’. Stack them in a pyra­mid, us­ing buttercream to se­cure as needed. Then serve in tri­umph. TO STORE Store the cooled meringues (not iced) in air­tight con­tain­ers for up to five days.

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