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 crema di mascarpone ice cream
  • 2 egg whites
  • 125 g sugar
  • 4 redcurrants
  • 1 tbsp of icing sugar, for dusting
  • 1 Pre-heat the oven to 120°C/100°C fan assisted/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 Crema di Mascarpone 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 the redcurrants and a dusting of icing sugar.

Nutritional information

 

Amount per serving

Energy (kcal)

241kcal

Energy (kJ)

1009kJ

Protein (g)

3.5g

Carbohydrate incl. fibre (g)

45.3g

Carbohydrate excl. fibre (g)

44.9g

Sugar (g)

43.9g

Fibre (g)

0.4g

Fat (g)

5.5g

Saturated fat (g)

3.4g

Unsaturated fat (g)

1.7g

Monounsaturated fat (g)

1.5g

Polyunsaturated fat (g)

0.2g

Trans fat (g)

0.0g

Cholesterol (mg)

22mg

Sodium (mg)

67mg

Salt (g)

0.17g

Total

964kcal

4036kJ

14.0g

181.2g

179.6g

175.8g

1.6g

22.1g

13.6g

6.8g

5.9g

0.9g

0.0g

88mg

268mg

0.67g