sig's Rraspberry Ripple Kisses

Name: sig's Rraspberry Ripple Kisses
Yield: 20 servings
Cuisine: American
Ingredients: 1 tbsp caster sugar; 100 ml whipping cream; 100 grams raspberries; 2 egg whites; 125 grams caster sugar; 1/2 tsp vanilla extract; 5 tbsp raspberry or redcurrant jelly

Sigrun @sigrun

German, living in England

for people with a sweet tooth (L)

Sigrun @sigrun

German, living in England

for people with a sweet tooth (L)

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Ingredients

20 servings

for Rraspberry Ripple
1 tbspcaster sugar
100 mlwhipping cream
100 gramsraspberries
Vanilla Meringue Kisses
2egg whites
125 gramscaster sugar
1/2 tspvanilla extract
for Drizzle
5 tbspraspberry or redcurrant jelly

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Steps

1

for meringue
2

put the egg whites in a large clean ( otherwise the egg will not stiffen) bowl and whisk until it holds soft peaks ( to check if the the whites are stiff enough they should not drip of whisk or fall out of bowl when held upside down) Add the sugar a spoonful at a time whisking well until the mixture becomes glossy, fold in the vanilla extract with a rubber spatula. Preheat oven to 120 C /250F fill piping back and pipe 40 rosette about one inch apart onto baking parchment,Bake until crisp and dry, make sure they stay a whitish colour, about 1 hour. Cool completely before removing from sheet.
3

for Raspberry Ripple
4

whip cream until it holds soft peaks, crash the berries and lift under cream until it has a rippled effect.Hold one meringue and scoop a little mix onto flat side repeat with second meringue, sandwich the two meringue together and drizzle with melted raspberry jam. Refrigerate for 30 minutes to set the cream.
5

for drizzle
6

gently heat the jelly and drizzle a little over each meringue kiss before putting into refrigerator