- 3 medium free-range egg whites
- 110g/4oz caster sugar
- 50g/1¾oz icing sugar
- 1 tsp rosewater
- couple of drops of red or pink food colouring
- 2 tbsp double cream
- 50g/1¾oz white chocolate, broken into pieces
- 25g/1oz raspberries, finely chopped
- 40g/1½oz dark chocolate (optional)
- 1 tbsp lemon curd (optional)
- 150ml/5fl oz whipped cream
- To make the meringues, preheat the oven to 120C/100C Fan/Gas ½. Line 2 baking trays with baking paper.
- Whisk the egg whites in a clean glass bowl until soft peaks form.
- Whisk in the sugar a tablespoon at a time until the mixture is thick, smooth and glossy. Sift over the icing sugar then fold in. Fold in the rosewater and food colouring.
- Place teaspoonfuls of the mixture on to the prepared baking trays to make about 40 small meringues. Bake for 2 hours then remove from the oven and leave to cool.
- To make the raspberry filling, heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white chocolate. Mix in the raspberries. Leave to cool a little.
- Make the meringues kisses by using a teaspoon of raspberry filling to sandwich together 2 meringues.
- You can also use chocolate or lemon curd to stick the meringues together. For the chocolate, melt the chocolate in the microwave, or in a glass bowl over a pan of boiling water. Leave it to cool a little, then dip a flat side of a meringue into the chocolate and sandwich 2 meringues together. For lemon curd, stir the lemon curd into the whipped cream and use this to sandwich the meringues together.