Charlotte brought home a recipe for these ‘fairy meringue kisses’ from a cookbook she found at school in her classroom. Pause for reaction. Like mother, like daughter some might say. Char fell in love with “pavalova” last Christmas and has always had a soft spot for whipped cream (doesn’t everyone!?) so it’s easy to see why she was drawn to this recipe.
Really easy to make, with very little ingredients, they’re the perfect recipe to try with the little people in your life. A simple meringue with a couple of drops of pink food colouring (but use any colour you like of course) and sandwiched together with lashings of freshly whipped cream, you couldn’t find a better ‘special treat’ if you tried.
And don’t worry Mrs C – you won’t miss out. We’re just searching for the right sized Tupperware to house the one with your name on it.
fairy meringue kisses
2 x egg whites
100 grams of castor sugar
A couple of drops of pink food colouring
- Preheat the oven to very low – about 110℃ degrees. Line a baking tray with baking paper.
- Add the egg whites in to a mixing bowl.
- Using a handheld beater, whisk until they’ve become foamy.
- Gradually add the sugar whilst continuing to mix until all of the sugar has been incorporated and you’ve got stiff peaks. (You should be able to turn the bowl upside down over your head and the mixture stays in place).
- Add a couple of drops of food colouring in to the meringue mixture and gently swirl through.
- Now simply spoon small amounts of the mixture on to the prepared tray, making sure to leave room between each one as they will expand slightly once cooked.
- Bake for 40 minutes.
- Turn the oven off and leave the oven door open and let them cool.
- Sandwich the meringues together with the Chantilly cream and Viola!
150ml thickened cream
1 x teaspoon of vanilla
1 x teaspoon of icing sugar
- Simply add all ingredients in to a small bowl and ‘whisk your little heart out’ until you’ve got nicely whipped cream!
If you make these ‘fairy meringues’, please leave your comments below. xx