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Mini Meringue Kisses

  • Difficulty

  • PREP TIME

    mins
  • Serves

    people
This is a fun dessert to serve at a BBQ.
  • 200 g of Carte D'Or Mascapone and Red Fruit Coulis Ice Cream
  • 2 egg whites
  • 125 g sugar
  • 1 tbsp of icing sugar, for dusting
  • 1 Pre-heat the oven to 120°C/100°C fan /Gas Mark 1/2.
  • 2 Whisk the egg whites with an electric mixer in a metal bowl until you have stiff peaks.
  • 3 Spoon the sugar slowly into the egg whites, beating continuously.
  • 4 Fill a disposable piping bag with a star nozzle, with the meringue mixture.
  • 5 Line a baking tray with parchment, and pipe rosettes of the meringue mixture 5cms apart.
  • 6 Bake in a pre-heated oven until crisp, approximately 1 hour. Allow to cool completely.
  • 7 Fill a second piping bag with Carte D’Or Mascarpone and Red Fruit Ice Cream. Pipe a rosette of ice cream onto a meringue shell, top with a second meringue shell to sandwich together. Arrange on a serving platter. Repeat to use all of the meringue shells.
  • 8 Serve immediately with a dusting of icing sugar.

Nutritional Information

 

Per Serving

Energy (kcal)

137kcal

Energy (kJ)

573kJ

Protein (g)

1.7g

Carbohydrate incl. fibre (g)

33.4g

Carbohydrate excl. fibre (g)

33.4g

Sugar (g)

33.3g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

27mg

Salt (g)

0.07g

Total Per Dessert

548kcal

2291kJ

7.0g

133.4g

133.4g

133.0g

0.0g

0.1g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

108mg

0.27g