Swirly coloured meringue with whipped cream and lemon curd

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Name: Lemon meringue kisses
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: British
Ingredients: 2 medium Egg whites; 110 grams White caster sugar; Red colouring paste; 1 Tbsp Icing sugar; 75 grams 0% fat Greek yoghurt; 100 ml Double cream Whipped

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INGREDIENTS

2 medium Egg whites
110 grams White caster sugar
Red colouring paste
1 Tbsp Icing sugar
75 grams 0% fat Greek yoghurt
100 ml Double cream ; Whipped

INSTRUCTIONS

Preheat the oven to 150*c and line a baking tray with with grease proof paper.

Place the egg whites in a large bowl and whisk until softly peaking.

Gradually add the sugar a spoonful at a time whisking well each time you add until firm and glossy.

For pink marbled meringues dip a cocktail stick into red food paste (not food colouring) and blob several dots into the meringue and swirl to make marbled effect. White meringues leave as is.

Spoon into a piping bag with a medium star nozzle and pipe out 8 swirls about 6cm across.

Place into the oven and immediately reduce the oven temp to 140*c and bake for 1 hr and 15 mins until firm and white.

Allow to cool in the oven with the door slightly ajar.

If they look like their starting to colour open door and and allow the temp to drop

Combine the yoghurt and the cream gently and then swirl in the lemon curd.

Carefully spoon onto the flat side of 4 of the meringue kisses and then sandwich another meringue kiss.

Place 2 on each plate and dust with icing sugar.

NOTES

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Lemon meringue kisses

2 medium Egg whites
110 grams White caster sugar
 Red colouring paste
1 Tbsp Icing sugar
75 grams 0% fat Greek yoghurt
100 ml Double cream Whipped

Preheat the oven to 150*c and line a baking tray with with grease proof paper.
Place the egg whites in a large bowl and whisk until softly peaking.
Gradually add the sugar a spoonful at a time whisking well each time you add until firm and glossy.

For pink marbled meringues dip a cocktail stick into red food paste (not food colouring) and blob several dots into the meringue and swirl to make marbled effect. White meringues leave as is.

Spoon into a piping bag with a medium star nozzle and pipe out 8 swirls about 6cm across. 
Place into the oven and immediately reduce the oven temp to 140*c and bake for 1 hr and 15 mins until firm and white.
Allow to cool in the oven with the door slightly ajar. 
If they look like their starting to colour open door and and allow the temp to drop

Combine the yoghurt and the cream gently and then swirl in the lemon curd. 
Carefully spoon onto the flat side of 4 of the meringue kisses and then sandwich another meringue kiss. 
Place 2 on each plate and dust with icing sugar.

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Nutrition

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Serving Size: 1 Serving (86g)
Recipe Makes: 8 Servings

Calories: 133
Calories from Fat: 40 (30%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.2g
Cholesterol 16.2mg		5 %
Sodium 91mg		3 %
Potassium 89.6mg		2 %
Total Carbohydrate 16.6g		5 %
	Dietary Fiber 0g	0 %
	Sugars, other 16.6g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 133

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