sig's Rraspberry Ripple Kisses
- 1 tbsp caster sugar
- 100 ml whipping cream
- 100 grams raspberries
- 2 egg whites
- 125 grams caster sugar
- 1/2 tsp vanilla extract
- 5 tbsp raspberry or redcurrant jelly
- for meringue
- put the egg whites in a large clean ( otherwise the egg will not stiffen) bowl and whisk until it holds soft peaks ( to check if the the whites are stiff enough they should not drip of whisk or fall out of bowl when held upside down) Add the sugar a spoonful at a time whisking well until the mixture becomes glossy, fold in the vanilla extract with a rubber spatula.
- Preheat oven to 120 C /250F fill piping back and pipe 40 rosette about one inch apart onto baking parchment,Bake until crisp and dry, make sure they stay a whitish colour, about 1 hour.
- Cool completely before removing from sheet.
- for Raspberry Ripple
- whip cream until it holds soft peaks, crash the berries and lift under cream until it has a rippled effect.Hold one meringue and scoop a little mix onto flat side repeat with second meringue, sandwich the two meringue together and drizzle with melted raspberry jam.
- Refrigerate for 30 minutes to set the cream.
- for drizzle
- gently heat the jelly and drizzle a little over each meringue kiss before putting into refrigerator
sugar, whipping cream, raspberries, egg whites, caster sugar, vanilla, raspberry
Taken from cookpad.com/us/recipes/335855-sigs-rraspberry-ripple-kisses (may not work)