Peach and raspberry kisses

Peach and raspberry kisses
  • Serves: 25
  • Prep time: 20
  • Cook time: 40 plus 30 minutes cooling
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

Mini meringues with a sweet surprise inside – and plenty to go round


  • 4 large egg whites
  • 120g caster sugar
  • 1 level tsp cream of tartar
  • 100g plain quark
  • 100g canned peach slices in natural juice, drained and finely diced
  • 30g fresh raspberries, crushed
  • 1 level tsp icing sugar


  1. Preheat your oven to 110°C/fan 90°C/gas ¼. Line 3 large baking trays with baking paper.
  2. Put the egg whites in a large, clean glass bowl and beat with an electric hand whisk on a medium speed until they form stiff peaks. Increase the speed to high and add the sugar a spoonful at a time, until the mixture is thick and glossy. Whisk in the cream of tartar.
  3. Fit a large piping bag with a fluted nozzle and fill with the meringue. Pipe 50 x 2-3cm mini heart shapes onto the baking trays, leaving space between each one.
  4. Bake for 40 minutes, or until crisp. Transfer to a wire rack to cool completely. Mix the quark with the peaches and raspberries and use a little of the mixture to sandwich 2 meringues together. Repeat to make 25 kisses. Evenly dust over the icing sugar and serve.

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