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The Meringue Girls' Mince pie kisses
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Makes: about 50 kisses
150ml Two Chicks Egg White liquid or 5 large Waitrose British Blacktail Free Range Egg Whites
300g caster sugar
1 tsp mixed spice
1 tsp finely chopped raisins
1 tsp finely chopped mixed peel
finely grated zest of 1/4 an orange
Dr. Oetker food colour red
1 Preheat oven to 200C, gas mark 6 and line a baking tray with baking parchment. Pour in the caster sugar and heat it in the oven for 7 minutes. Heating the sugar helps to create a glossy, stable mixture.
2 Meanwhile whisk the egg whites in a free standing mixer or a non-plastic bowl. At first whisk slowly allowing small stabilizing bubbles to form, then increase the speed until the egg whites form stiff peaks.
3 Take the sugar out of the oven and turn the oven down to 100˚C, gas mark 1/4 . With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture
4 To flavour your mixture, fold through your mince pie flavours, carefully trying not to knock out any of the lovely volume you have created. Open up a disposable piping bag and brush stripes of red food colouring on the inside along the length of the bag using a thick paint brush. Fill with half the meringue. Use a second piping bag if necessary.
5 Spoon the meringue mixture in tightly, ensuring there are no air bubbles. With sharp scissors, cut the tip of the piping bag to the size of a 20p coin.
6 Before lining 2 baking trays, pipe a little of the mixture into the corners of the trays to secure the parchment in place.
7 Pipe 3cm diameter meringue kisses, hold the piping bag upright and then pull up to form the peak. This takes a bit of practice so don’t be alarmed if you don’t get it right the first time! Bake for 35-45 mins until the bases come off the baking paper cleanly. You want them to still be mallowy in the centre.
Recipe courtesy of the Meringue Girls