Christmas recipe: meringue kisses

Pretty enough for a patisserie window but easy enough to whip-up at home, these meringue kisses are the perfect two-bite sweet treat for Christmas get-togethers.

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a table with a cake, wine, candles and a wreath

a plate of some cookies are sitting on a plate

Meringue kisses

Takes: 2 hours 30 minutes  Serves: 16

Ingredients (serves 1)

For the meringues

4 large egg whites
115g caster sugar
115g icing sugar

For the filling

350ml double cream
200g white chocolate
1 tsp vanilla bean paste
1 mango, finely diced
1 passionfruit, seeds scooped out

Method

Heat the oven to 110°C/100°C fan/320°F/Gas Mark ¼. Line two baking sheets with parchment.
Spread the sugar on a lined tray and warm it in the oven for five minutes. Warming the sugar helps you achieve beautifully glossy meringues.
While the sugar is heating, whisk the egg whites in a large bowl until soft peaks form. Gradually add the hot sugar and continue whisking until the mixture is thick, glossy and holds stiff peaks (whether you dare the classic “bowl over the head” test is up to you).
Gradually sift the icing sugar over the mixture a little at a time and gently fold it in with a big metal spoon or rubber spatula. Be careful not to over-mix – it should look smooth and billowy.
Fit a piping bag with a large round nozzle and fill it with the meringue mixture. Holding the bag upright, pipe kisses onto the prepared trays, lifting the bag at the centre of your swirl to create a little peak.
Bake for 1½–1¾ hours in a fan oven or 1¼ hours in a conventional or gas oven, until the meringues lift cleanly from the parchment and feel set on the outside. Turn off the oven and let them cool inside with the door slightly ajar.
For the filling, finely chop the white chocolate and place it in a large heatproof bowl. Heat 100ml of the cream in a small saucepan until just below boiling, then pour over the chocolate. Leave for two minutes before whisking to a smooth, silky ganache. Stir in the remaining cream, then chill for at least two hours (or overnight) until cold.
Once chilled, add the vanilla bean paste and whip with a hand or electric whisk for about two minutes until thick.
Assemble the kisses by piping a circle of ganache around the edge of one meringue. Spoon a little mango and passionfruit into the centre, then top with a second meringue. Repeat until all are sandwiched and serve on a simple white platter.