Tropical Meringue Kisses
Serves 20 people
10mins Prep
60mins Cook
Light, mouth-watering Meringue Kisses smothered in peach, mango and passionfruit compote.
By Barker's
Ingredients
- 150 g Egg white
- 1 tsp Salt
- 275 g Icing sugar
- Barker’s Peach, Mango & Passionfruit Fruit Compote
Method
- Add egg whites (approx. 5 eggs) and salt to the bowl of an electric mixer and whisk at high speed for 5 minutes till light and fluffy.
- Reducing the speed to medium, add icing sugar 1 tablespoon at a time, until all sugar is added. This should take about 5 minutes.
- Preheat oven at 110C. Line 2 baking trays with baking paper.
- Fit a piping bag with a large tip (preferably star shaped or round). Fill the bag with meringue mix and pipe concentric circles, forming a small pyramid. Space these apart slightly on the tray.
- Bake for 2 to 2.5 hours, until the meringue towers are hard to the touch and sound hollow when tapped. Leave to cool completely in the oven for approximately 2 hours.
- Spoon over Barker's of Geraldine Peach, Mango, and Passionfruit fruit compote to serve.
This Recipe Uses
Apricot & Peach Fruit Topper 300g
$6.00
300g
Mixed Berry Fruit Topper 300g
$6.00
300g
Strawberry & Apple Fruit Topper 300g
$6.00
300g
