Rosewater meringue kisses

rosewater meringue kisses
20 Item
1H 25M



1.Preheat oven to 120°C/250°F. Grease oven trays; line with baking paper.
2.Beat egg whites, sugar, rosewater and a few drops of colouring in small bowl with electric mixer about 15 minutes or until sugar is dissolved.
3.Spoon mixture into piping bag fitted with 2cm (¾ inch) fluted tube; pipe 4cm stars onto trays 2cm apart. Bake about 1 hour. Cool on trays.
4.Meanwhile, bring cream to the boil in small saucepan. Remove from heat; stir in chocolate until smooth. Stir in raspberry puree and a few drops of colouring.
5.Refrigerate 20 minutes or until spreadable. Sandwich meringues with filling.

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