A few weeks ago I purchased the Meringue Girls cookbook, and have been meaning to be experimental with meringues since. They recently shot a video for Waitrose of the girls making their Mince Pie meringues and this morning I was inspired to make my own festive version.
These make perfect snacks or would make a lovely gift. They can be stored for up to two weeks in an airtight container.
I’ve used the basic meringue recipe from the Meringue Girls cookbook ( see the how to video below).
Makes around 30 kisses.
150g egg whites (around 5/6 eggs)
300g caster sugar
50g mixed peel (finely chopped) plus extra to top
50g raisins (finely chopped)
1 tsp mixed spice
1. Preheat your oven to 200 degrees centigrade. Line a baking tray with baking paper and cook sugar until the edges are caramelised (around 7 minutes.)
2. Meanwhile separate egg whites and whisk on the lowest setting until it becomes cotton wool like. When it has reached this stage continue to whisk at full speed until peaks form.
3. Add your sugar one spoonful at a time whilst continually whisking and then whisk for around seven minutes. After this time the mixture should look like soft glossy peaks and stay in the bowl if turned upside down (try if you dare!)
4. Now you have made the meringue add the festive ingredients and whisk it all together.
5. Line baking trays with baking parchment and pipe your meringue into little kisses before baking in the oven for around 25 minutes depending on size (the larger they are they longer they will need.)