These really are the sweetest things. Dainty, tiny little sugared kisses, forever welded to another kiss through the power of white chocolate. Does it get any better? I made these once for Rosemary Conley (I really did… life can be funny like that) and she loved them. She ate two, though I expect she had to wear a lot of lycra and do a lot of lunges to offset the calories.
Two years ago: Teacher’s pet chocolate and hazelnut oaty biscuits and Spelt loaf and Vanilla cupcakes
Three years ago: Restorative chicken and leek risotto
Makes 48 kisses – so 24 pairs
- 1 egg white
- A pinch of cream of tartar
- 35g castor sugar
- 35g icing sugar
- A little gel food colouring if you so wish
- 60g white chocolate, melted – maybe add some freeze dried strawberries or raspberries
Preheat the oven to 140C and line a couple of baking trays with foil, shiny side up. Whisk the egg whites to soft peaks then add the cream of tartar. Add the castor sugar 1 tsp at a time, whisking well after each addition then fold through the icing sugar. Swirl a little food colouring into the mixture if you like then pipe little meringue kisses onto the foil, roughly the same size. Pop in the oven and immediately turn down to 110C – bake for an hour and a half until they’re completely dried out and easily come away from the foil. Allow to cool then use a little melted chocolate to glue them together.