Ingredients

• 3 medium free-range egg whites
• 110g/4oz caster sugar
• 50g/1¾oz icing sugar
• 1 tsp rosewater
• couple of drops of red or pink food colouring
• 2 tbsp double cream
• 50g/1¾oz white chocolate
• broken into pieces
• 25g/1oz raspberries
• finely chopped
• 40g/1½oz dark chocolate (optional)
• 1 tbsp lemon curd (optional)
• 150ml/5fl oz whipped cream

Directions

• To make the meringues
• preheat the oven to 120C/100C Fan/Gas ½. Line 2 baking trays with baking paper.
• Whisk the egg whites in a clean glass bowl until soft peaks form.
• Whisk in the sugar a tablespoon at a time until the mixture is thick
• smooth and glossy. Sift over the icing sugar then fold in. Fold in the rosewater and food colouring.
• Place teaspoonfuls of the mixture on to the prepared baking trays to make about 40 small meringues. Bake for 2 hours then remove from the oven and leave to cool.
• To make the raspberry filling
• heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white chocolate. Mix in the raspberries. Leave to cool a little.
• Make the meringues kisses by using a teaspoon of raspberry filling to sandwich together 2 meringues.
• You can also use chocolate or lemon curd to stick the meringues together. For the chocolate
• melt the chocolate in the microwave
• or in a glass bowl over a pan of boiling water. Leave it to cool a little
• then dip a flat side of a meringue into the chocolate and sandwich 2 meringues together. For lemon curd
• stir the lemon curd into the whipped cream and use this to sandwich the meringues together.