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Ingredient
sig's Rraspberry Ripple Kisses
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Ingredient
Food ration :
20 servings
125 grams
caster sugar
100 ml
whipping cream
100 grams
raspberries
1/2 tsp
vanilla extract
Cooking instructions
* Step 1
for meringue
* Step 2
put the egg whites in a large clean ( otherwise the egg will not stiffen) bowl and whisk until it holds soft peaks ( to check if the the whites are stiff enough they should not drip of whisk or fall out of bowl when held upside down) Add the sugar a spoonful at a time whisking well until the mixture becomes glossy, fold in the vanilla extract with a rubber spatula. Preheat oven to 120 C /250F fill piping back and pipe 40 rosette about one inch apart onto baking parchment,Bake until crisp and dry, make sure they stay a whitish colour, about 1 hour. Cool completely before removing from sheet.
* Step 3
for Raspberry Ripple
* Step 4
whip cream until it holds soft peaks, crash the berries and lift under cream until it has a rippled effect.Hold one meringue and scoop a little mix onto flat side repeat with second meringue, sandwich the two meringue together and drizzle with melted raspberry jam. Refrigerate for 30 minutes to set the cream.
* Step 5
for drizzle
* Step 6
gently heat the jelly and drizzle a little over each meringue kiss before putting into refrigerator
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