Sweet week – take 2

Let the meringues begin!

Here's my basic recipe :

4 fl oz egg whites

225g/8oz caster sugar

As is always my mantra, get yourself sorted before you start whisking.

Your oven should be pre-heated 90fan/110c/Gas ¼ – very cool/very slow.

Cut your parchment to size for two baking sheets measuring 30x30 cms.

You'll need a plain nozzle and a piping bag.

Whisk your eggs whites until they are stiff – the old fashioned way of testing whether they are stiff enough is to tip the bowl upside down over your head – if the mixture doesn't move it's ready! Add half the caster sugar and whisk again until stiff. Fold in the remaining sugar. Your mixture is now ready for the piping bag.

The best way is to show you :

The great thing about disposable piping bags is that you can cut them to size. The end of the bag is snipped to fit your nozzle. If you look at the top of the bag you'll see it's turned over – this is deliberate. Fold the bag over your hand – it enables you to have a steady hold on your bag. Spoon the mixture into the bag until two thirds full and gently ease the mixture towards the nozzle expelling any air. Twist the top of the bag and hold and then use your other hand to steady the nozzle end.

Place a tiny blob of mixture in each corner of your baking trays and “glue” your parchment to the tray.

Holding the nozzle approximately 4cms above the tray squeeze the bag gently and then tilt the bag away in an upward direction so that you create a little kiss curl – not for nothing are these called “Kisses”.

  

Bake for 45 minutes.

Peel the kisses gently from the parchment and you can see there's no trace of where the meringue mixture has been.

This recipe will give you approximately 40 kisses. You can store them in strong ziplok type bags or in tins lined with parchment with well fitting lids. You can buy pretty glass jars with well fitting lids – like the one below. Store in a cool, dry place – NOT in the fridge and they'll keep for 2 weeks – if they last that long!

There's more to come …