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250g caster sugar
3 Waitrose British Blacktail Large Free Range Eggs, whites only
Yellow gel food colouring (or your preferred colour combination)
Finely grated zest 1 lemon
1 tbsp elderflower cordial
You will also need:
Plastic disposable piping bags
1. Preheat the oven to 200°C, gas mark 6 and line a large baking tray with baking parchment. Pour the sugar onto the tray and spread it out into an even layer. Place into the oven for 5-6 minutes, or until the sugar feels hot to the touch and its very edges are just starting to melt.
2. While the sugar is heating up, place the egg whites into a large bowl or the bowl of a stand mixer. You’ll need an electric hand whisk or stand mixer to get the volume required for great meringue, so don’t try to do it by hand. Whisk the whites until they stand in stiff peaks. When the whites are ready, you should be able to tip the bowl upside down without anything falling out.
3. Carefully and gradually whisk the hot sugar into the egg whites, adding a spoonful at a time and letting each fully mix in before adding the next. Avoid using any of the melted sugar from around the edges – this will not dissolve properly in the meringue.
4. When all the sugar has been added, turn the mixer speed up and whisk for 8-10 minutes, or until the mixture is really thick and glossy. If you rub a small amount between your fingers, you shouldn’t be able to feel any grains of sugar. If it still feels gritty, continue to whisk for a few more minutes until it is smooth. Whisk in the lemon zest and cordial.
5. Use small dots of meringue to secure the baking parchment to 2 large baking trays. Turn the oven down to 90°C, gas mark ¼.
6. Snip the ends off 2-3 plastic piping bags to give 3cm openings. Open up a piping bag and fold over the top. Paint or squeeze the food colouring in 4-5 lines inside the bag using 1, 2 or 3 colours of your choice, fill with the meringue mixture, then pipe kisses about 3cm in diameter onto both trays. Repeat until all the mixture is used, making about 50 kisses.
7. Bake for 1 hour 30 minutes, swapping the trays over halfway through until the kisses feel dry to the touch – if you pick one up, the base should be firm when pressed. Allow to cool completely before packaging into small bags or boxes and labelling ready for the big day! The meringues will keep for up to 1 week in a dry environment.
Typical values per serving:
This recipe was first published in May 2018.