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.