Strawberry Meringue Kisses

  • Total Time

    2h 30m
    • Prep Time

      30m
    • Bake Time

      2h 0m
  • Serves

    24
  • Skill Level

    Easy
  • Dietary Needs

0 Reviews

No ratings yet

Save

Share

Print

Beautifully light on a Summer's day, this strawberry meringue kisses recipe makes the ideal dessert or afternoon treat to share with friends in the garden.  You do need to allow for a couple of additional hours for the meringues to dry out so make sure you leave plenty of time in advance to make them before you wish to serve them. If you want to make these in advance you can freeze them after they have dried out. To use, just leave them to thaw at room temperature for 30 minutes before serving and eat the same day. Thanks to Sweet Eve for this recipe - www.sweetevestrawberry.co.uk. Get together with your favourite people this summer and host a tea party in aid of Breast Cancer Care. You can find more details online about the charity’s Strawberry Tea campaign, visit www.breastcancercare.org.uk/strawberry

Method

  1. Preheat the oven to 120°C (fan 100°C, gas mark ½). Line two large baking trays with baking parchment or a silicone.

  2. For the meringues, whisk the egg whites in a large bowl with an electric whisk until stiff but not dry.

  3. Slowly add the sugar, just a dessertspoon at a time, whisking well between each addition. The meringue should be very thick and glossy. Whisk in the vanilla extract.

  4. Fit a large piping bag with a 2cm plain nozzle and pipe 48 small meringues. Bake in the centre of the oven for 2 hours or until firm and very dry. Turn off the oven but leave the meringues inside to dry out for at least 2 hours.

  5. To make the filling, put the chopped strawberries, sugar and cornflour in a saucepan. Cook over a low heat for 4-5 minutes, stirring constantly to make a thick strawberry sauce. Leave to cool.

  6. To make the filling, put the chopped strawberries, sugar and cornflour in a saucepan. Cook over a low heat for 4-5 minutes, stirring constantly to make a thick strawberry sauce. Leave to cool.

  7. Whip the cream until stiff peaks form then lightly fold in the cold strawberry sauce. Spoon the strawberry cream onto 24 of the meringue halves and sandwich together with the rest.

  8. If you want to make these in advance you can freeze them after they have dried out. To use, just leave them to thaw at room temperature for 30 minutes before serving and eat the same day.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close