These pretty little raspberry & white chocolate meringue kisses came about after carrying out a side-by-side-baking comparison this past week. The four way look at meringues left me with masses of meringue kisses, which I clearly needed to use in some way.
The dainty shape of these meringues certainly lent themselves to being combined with some good flavours as well as a feminine and girlie colour. And surely there’s no colour more girlie than pink!
A handful of a few fresh raspberries crushed into some whipped double cream created the perfect shade of pink for sandwiching together these lovely meringue kisses. And the white chocolate not only complemented the raspberries perfectly, but also helped to protect the meringues from spoiling quickly from the moisture of the raspberry flavoured cream.
Although I made my own meringue, there really is nothing stopping you from using shop bought meringues which would be a huge time saver if you don’t have a few hours to allow a homemade mixture to bake and dry ot in the oven!
These little raspberry & white chocolate meringue kisses were so deliciously moreish. Once I’d shared a few with our elderly neighbour (who loved them too), the remainder were soon demolished. Even though there was only a comparatively small amount of white chocolate and raspberry in each meringue sandwich, that classic flavour combination came through loud and clear, making them incredibly enjoyable.
The dainty nature of our meringue kisses make them perfect for summer parties, just in the same way as our Chestnut & Chocolate Meringue Sandwiches are perfect during the Christmas festivities. Though you could easily make them suitable for a dessert by making the meringues larger.
So, here’s how to make Raspberry & White Chocolate Meringue Kisses.
delicious as they are pretty, combining a popular flavour combination
which works so well accompanied with meringues.
Hands on time: about 25 mins Cook time: 1 hour (plus cooling time of at least 2 hours in the oven) Yield: about 15 – 20 meringue ‘sandwiches’
For the Meringue Kisses
- 1 Egg White
- 50g Caster Sugar
- OR use shop bought meringues
For the Chocolate layer
- 50g White Chocolate
For the Raspberry & Cream Filling
- 60ml Double Cream
- 8 fresh Raspberries
a) Store the meringues in an airtight container until you are ready to coat them in chocolate and assemble them. b) Proceed with step 6 and beyond up to 2 or 3 hours before the meringue sandwiches are required. c) Use a clean dry cloth to wipe any chocolate from your fingers when dipping the meringues – this will help prevent the chocolate marking the white surface of the meringues, though if this happens consider dribbling any unused chocolate over the arranged meringue sandwiches to disguise the marks. d) You’re likely to have some raspberry cream left over. Either use this with another bake or serve it in a bowl for guests to dip into with meringues or other foods.