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recipe: RASPBERRY JAM MINI MERINGUES

Silvia Colloca

PERFECT FOR CHRISTMAS, WE’RE LOVING THESE RASPBERRY JAM MINI MERINGUES {LITTLE KISSES OF YUM}
created by bellamumma contributor, Silvia Colloca…


“I simply adore whipping these ineffably light and perfectly crunchy nuggets, and I find that they are so versatile they can be paired with most ingredients. Think chocolate, coffee powder, matcha, flaked almonds, pomegranate, or, in this case, a little kiss of raspberry jam.” – Silvia

what-you-need:

Makes 20-24 mini meringues
100 g (just over 1/3 cup) egg whites, at room temperature
pinch of salt flakes
75 g icing sugar (1/3 cup), sifted (icing sugar is the same as confectioner sugar or powdered sugar)
75 g (1/3 cup + 1 tablespoon) caster sugar
1/4 teaspoon lemon juice or cream of tartar
2 tablespoons raspberry jam
Raspberries and cream for serving, optional

what-you-do

1. Make sure your egg whites are at room temperature
2. Mix them in a clean and dry bowl
3. Add a pinch of salt to encourage the frothing action
4. Don’t over whip
5. Weigh the egg whites (I know, a little bit of a pain in the neck, but well worth it)
6. Be patient, bake them in a really slow oven to keep their pristine white shells
7. Store your cooked meringues in an airtight container for up to 7 days (less in very hot and humid weather)
Off you go!

connect

 

To find out more about Silvia visit her blog here: silviascucina.net
and follow her here:
facebook: facebook.com/silviascucina
twitter: twitter.com/silviascucina
instagram: instagram.com/silviacolloca
+ CLICK HERE to get her books