sig's Rraspberry Ripple Kisses

1. 1

   for meringue

2. 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.

3. 3

   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.

4. 4

   Cool completely before removing from sheet.

5. 5

   for Raspberry Ripple

6. 6

   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.

7. 7

   Refrigerate for 30 minutes to set the cream.

8. 8

   for drizzle

9. 9

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

* Per serving · 4 servings · Values may vary.