Name: Meringue kisses with raspberry cream
Cook time: 30 min
Total time: 30 min
Ingredients: 2 egg whites; 1/2 teaspoon white vinegar; 1/2 cup (110g) caster sugar; 3 teaspoon icing sugar, plus extra for dusting (optional); 1/4 cup (60ml) thickened cream; 1 tablespoon raspberry jam

Ingredients

2 egg whites

1/2 teaspoon white vinegar

1/2 cup (110g) caster sugar

3 teaspoon icing sugar, plus extra for dusting (optional)

1/4 cup (60ml) thickened cream

1 tablespoon raspberry jam

Method

1.Preheat oven to 120°C (100°C fan-forced). Grease two oven trays; dust with cornflour, shake off excess.

2.Beat egg whites, vinegar and caster sugar in small bowl with electric mixer about 10 minutes or until sugar is dissolved; fold in 1 tsp icing sugar.

3.Place meringue mixture in a piping bag fitted with small plain tube. Pipe 3cm rounds, 3cm apart, on trays. Bake about 30 minutes or until crisp and dry. Cool meringues on trays.

4.Meanwhile, to make raspberry cream, beat cream and remaining icing sugar in a small bowl until firm peaks form; stir in jam.

5.Sandwich meringues with cream; dust with sifted icing sugar, if desired.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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