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Strawberry Meringue Kisses

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About the bake

This dish celebrates three of our absolute favourite things; strawberries, meringues and kisses.  These heavenly light, bitesize swirls of meringue, kissed with a hint of Nielsen-Massey vanilla extract are crisp and completely moreish, and that is before you add the dreamy filling. Sweetened fresh strawberries folded into rich, thickened double cream are sandwiched by the meringue kisses giving you a simple and satisfying bake. Be sure to leave yourself plenty of time to prep this pud as the meringues are bit diva-ish and need to hang out in the oven for a while to crisp up to perfection.

230Total Time
30Prep Time
2Bake Time
24Serves
Easy

Method

  1. Step 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. Step 2:

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

  3. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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.

Ingredients

  • For the meringues

    • 5 Egg white(s) (free range) (large)
    • 250g Silver Spoon Caster Sugar
    • 0.5 tsp Nielsen-Massey Vanilla Extract
  • For the strawberry cream

    • 250g Strawberries (hulled and roughly chopped)
    • 25g Silver Spoon White caster sugar
    • 2 tsp Cornflour
    • 175ml Double cream

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