The Great British Bake Off has got my baking juices flowing!
The challenge of making a Spanische Windtorte (an extravagant cake made of meringue) was far too technical for my liking but these little beauties are right up my street!
I used to be under the impression meringues were difficult but these meringue kisses are actually really easy! All you need is a few simple ingredients and an electric whisk!
I first made these for my cousin’s hen party and so I thought it would fitting to make them again for her daughter’s first birthday party.
For the meringue
- 4 large free range egg whites
- 250g caster sugar
- 1/2 teaspoon of vanilla extract or rose water
For the filing
- fresh raspberries
- double cream
- Preheat the oven to 150°c/275°F/Fan 130/Gas Mark 1
- Separate the egg whites into a large mixing bowl and whisk on high until it forms stiff peaks when the whisks are removed.
- Add the caster sugar slowly while continuing to whisk. One table spoon at a time, adding too much sugar at a time will risk knocking the air out the whites and causing they won’t hold their shape.
- Now whisk in the vanilla extract or rose water.
- You should have a thick glossy mixture. You can also add food colouring at this point if you wish!
- Then careful pipe or spoon the mix onto non-stick trays or trays lined with baking paper. The meringues should be about 5-7cm in diameter. Leave reasonable space between each one as they do grow a little.
- And bake for 45mins. To check they are cooked they should be firm when tapped, if over cooked they will turn from white to a dull cream – my advice stay close the oven and keep a keen eye in them!
- Once the meringues have cooled you can add the filling. Simple whisk about 100ml of double cream until it really thick (be careful not to over whisk otherwise it might become grainy).
- Then fold in and lights chopped raspberries.
- Add a teaspoon to the bottom of a meringue and sandwich with another.