There is something wonderful about early mornings.
Don’t get me wrong, I like getting out of bed as much as the next person but once I’m up and awake I really enjoy the quiet and still of the early morning.
I got up early this morning as I had to drop B off at the airport. He’s off to Melbourne for a few days while I stay home and pack. We’re moving house next weekend.
I hate packing but I like getting to move to a new place and re organise everything. I’m especially looking forward to having a bigger kitchen.
I have a massive sweet tooth and pavlova has been one of my favourite deserts as long as I can remember. It is because of this the Meringue became my procrastibaking go to during high school. Many a weekend I have spent attempting to form the perfect peaks in my egg whites, waiting for the slow baking process to work its magic, smelling the sweet sent of caramelising sugar wafting through the house and artfully arranging cream, chocolate, fruit and/or nut atop my creations.
And its just so worth it.
To me eating Meringue is akin to floating on a cloud.
So today I am sharing one of my recipes for this delightful sweet.
Meringue kisses are just small peaks of meringue sandwich together with something sweet. I’ve used caramel and lemon curd in todays recipe but you can use ganache, jam, curd, whipped cream, or whatever else takes your fancy.
My general rule for all meringue is 50g castor sugar to 1 egg white.
For these you will need 2 egg whites and 100g castor sugar.
In a clean mixing bowl whisk the egg whites on medium with an electric mixer until they form soft peaks.
Add in sugar 1 tbs at a time. Once all the sugar has been added turn the mixer up to high and whisk for 10-15 mins or until the meringue is smooth and not grainy. to test this rub some of the meringue between your fingers.
Once your meringue is ready use a spatular to move the meringue into a piping bag or large zip lock bag with the corner cut off.
pipe small peaks (1-2cms in diameter)of meringue onto a baking paper lined baking sheet.
Place in a 100-130 C oven and allow to bake of at least an hour.
The outside should be crisp.
Turn off the oven and allow to cool.
Once they have cooled you can store them in an airtight container until you are ready to serve them.
To serve match up evenly sized meringues. Sandwich together with half a teaspoon of caramel or lemon.