makes
16
difficulty
Mid
makes
16
serves
difficulty
Mid
level
Ingredients
Marbled meringue
- 100 g caster sugar
- 3 egg whites (see Note)
- pinch of cream of tartar
- Yellow food colour (e.g. Queen)
Coconut cream
- 180 g almond paste (see Note)
- 20 g coconut liqueur, optional
- 100 g unsalted butter, at room temperature
- 50 g desiccated coconut
- Yellow food colouring
Makes about 16-20 filled kisses.
Instructions
- Pre-heat the oven to 100°C.
- Place the egg white and cream of tartar in a clean bowl and whisk to create a medium to firm peak. Gradually add in the caster sugar and continue whisking for a minute. Take ¼ of the meringue and colour it with the yellow colour, mixing gently, until you achieve a bright yellow. Gently combine the coloured and white meringue to create a marbled effect.
- Place mixture in a piping bag fitted with a plain round nozzle. Pipe the meringue mixture with a onto a lined tray and bake for approximately 2 hours or until crunchy. Store the baked meringues in an airtight container if not using straight away (they will keep for several days).
- For the coconut cream, place the almond paste in a mixer bowl and mix with the paddle attachment; add in the coconut liqueur and mix in, then add desiccated coconut and the butter, followed by a few drops of the yellow colour.
- Place the cream mixture into a piping bag with a plain round nozzle and pipe a small amount onto every second meringue. Join the two meringues together with the cream in the centre.
Note
- Almond paste is available from specialist retailers. It comes in different percentages, reflecting the ratio of nuts and sugar. Kirsten used 50% paste for this recipe.
- These meringue kisses should be eaten the same day that they are filled. It is best to fill no more then 3-4 hours before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
