"Meringue kisses have got to be tailor-made for Valentine’s Day, haven’t they? They’re so sweet, adorably pretty and actually very easy to make. A lovely and thoughtful way to surprise your Valentine and not a bad way to use up any leftover egg whites you might have."
The meringue kisses can be prepared a few days in advance of the big day and stored in an airtight container. Feel free to customise them by adding your preferred flavouring, colour them your favourite hue or even pipe the meringue into hearts (just don’t make them too big as they can be a little fragile). I’ve suggested chocolate ganache as a filling but your could leave them unfilled, dip the ends in melted chocolate, add sprinkles and so on!
For the meringue:
For the chocolate ganache to fill:
Preheat the oven to 100C (80C fan). Line three large roasting trays with baking paper.
Put the egg whites in the bowl of your stand mixer (making sure it is spotlessly clean or the meringue will flop). Lightly whisk together until frothy.
Start whisking at high speed. Once the meringue forms soft peaks, start adding the sugar 1 tablespoon at a time. If you’re adding food colouring do so now; remember a little goes a long way!
Continue whisking at high speed until the meringue is glossy, forms stiff peaks and doesn’t feel gritty if you rub it between your fingers.
Transfer to a piping bag fitted with a large star tip (or round tip) and pipe the kisses on the prepared trays, spacing them slightly apart.
Bake your meringue kisses for 45-50 minutes or until the kisses are be firm and dry when lightly touched.
Turn the oven off, open the door slightly and leave the meringue kisses in the oven until completely cool.
Put the chopped chocolate in a bowl. Heat the double cream and vanilla extract in the microwave for 30 seconds then pour over the chocolate. Let it stand for a couple of minutes then heat for another 30 seconds in the microwave. Stir together until completely melted. Let the ganache cool until it has thickened slightly.
Add a small dollop of the chocolate ganache on half of the meringue shells then sandwich the kisses together. Let them stand until set.