making | baking | creating

Raspberry Cream White Chocolate Meringue Kisses

Happy Monday!

The next few days are going to be very food heavy as I am cooking and cooking to escape the freezing and rather grey weather and as Valentines Day is approaching, it's the perfect time to forget the New Years resolutions and eat as many sweet treats as you want.  This dessert is  perfect as it is quick to make but looks really impressive.  Tastes amazing too and I am looking forward to Wimbledon already to serve them with icecream as a reconstructed Eton Mess.
I made these meringue kisses using the same recipe and techniques as this post:
The above is what happens if you take the meringues out of the oven after 30 minutes to cook something else you forgot to and then put back in.  Avoid if you can!
The kisses are going to be sandwiched together with a raspberry cream:
Whip around 150ml of whipping cream until firm:
Now add your raspberries, a little at a time, whisking into the cream....
...I added 100g in total, and the more you whisk the raspberries, the more pink the cream becomes - if you want a really pink mixture, add a drop or two of red food colouring too.

Once your meringues are completely cooled, melt a little chocolate [I chose white] and dip the bottoms in, smoothing with the back of the spoon and leave to set on a cooling rack:
Once set, you can add your raspberry cream filling - I found piping the filling with my icing bag much easier and neater - add the filling to one meringue and then fix another in place: 
...and its as simple as that.  These are really nice, light little desserts and I ate three in a row quite happily!  The white chocolate between the meringue and filling also means that you can make them in advance, either in the morning or even the day before and they wont dampen in the fridge.
I also made two large heart shaped meringues to create a larger sandwich, which I highly recommend should you find the kisses not quite filling enough! 

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