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You’ll have more meringue kisses than you need, but you can freeze the extras on lined trays. Once frozen, transfer to freezer bags.
M E RI N G U E K I S S E S C H RI S T M A S C A K E Serves 14 Takes 2 hrs plus cooling Cost per serve 57p 1 large egg white, at room temperature 90g caster sugar 15g tube extra-strong red food colour gel 300g ready-to-use vanilla-flavoured frosting 800g round fruit cake (un-iced) silver edible glitter You will also need A small paintbrush, 3 disposable piping bags with star and round nozzles, palette knife
1 Preheat the oven to gas ¼, 110°C, fan 90°C. In a very clean bowl, whisk the egg white to stiff peaks. Add the caster
sugar, 1 tsp at a time, whisking well after each addition. Once the sugar has been incorporated, continue to whisk until the meringue is smooth and glossy. 2 Secure nonstick baking paper to 2 baking trays with a little meringue mix under each corner. Fit a disposable piping bag with a star-tipped nozzle, then trim the bag to 10cm in length. 3 Using a small paintbrush, brush thin lines of food colouring inside the bag. Spoon 2 tbsp meringue into the bag; carefully push down until it reaches the end of the nozzle. Pipe small rosettes (5mm-2cm) onto the baking paper, 2cm apart, until the bag is empty. 4 Using a round-tipped nozzle and a fresh piping bag striped with food colouring, repeat with more meringue. Finally, in a clean bag without any food colouring, pipe plain kisses with the round tip, then a star tip. Bake until the
meringues come away cleanly from the paper. The smaller kisses will bake faster than larger ones, so check after 1 hr, remove meringues that are done, then return the trays to the oven for another 10 mins and check again. Transfer the cooked meringues to a wire rack to cool. 5 Put the cake upside down on a stand. Stir the frosting, then use a palette knife to spread it all over the the cake. Top two-thirds of the cake with kisses. Cover the undecorated part with baking paper while you crumble over extra meringue and dust with glitter. Remove the paper to serve. Each serving contains Energy
1291kJ 306kcal 15%
Fat
Saturates
Sugars
Salt
9g 5g 44g 0.3g 13% 23% 49% 5%
of the reference intake. See page 8. Carbohydrate 54g Protein 2g Fibre 1g
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