Raspberry Meringue Kisses

Name: Raspberry Meringue Kisses
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 20
Ingredients: 75 g Icing sugar; 1 Protein (Gr. M); 7-10 Tbsp Salt; 1 TABLESPOON Raspberry Jelly; 50 g white couverture; 1 TEASPOON soft butter; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 20

75 g Icing sugar
1 Protein (Gr. M)
7-10 Tbsp Salt
1 TABLESPOON Raspberry Jelly
50 g white couverture
1 TEASPOON soft butter
baking paper

Directions

1
Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: level 1 or see manufacturer). Line a baking tray with baking paper. Sift icing sugar. Beat egg white and 1 pinch of salt until very stiff. Let the icing sugar trickle in.
2
Continue beating until a shiny mass is formed. Stir the raspberry jelly and 1 tsp. water until smooth, fold loosely into the beaten egg white.
3
Pour the beaten egg whites into a piping bag with a star-shaped spout and spray about 40 small tuffs onto the tray. Bake in a hot oven for about 1 hour. Then reduce the temperature to 100 °C and bake for about 1 more hour.
4
Switch off the oven and let the meringue cool down for about 1 1/2 hours.
5
Chop the couverture and melt in a hot water bath. Stir in butter. Spread one half of the meringue on the undersides with the chocolate cream. Add a second meringue to each half. Allow to set.