Light Meringue Kisses

Name: Light Meringue Kisses
Total time: 1 h 10 min
Yield: 25
Cuisine: European, Italian
Ingredients: 2 egg whites; 1 tablespoon lemon juice; 0.5 cup sugar; 1 teaspoon lemon zest (finely grated); Raspberry syrup; 1 cup cream; 0.5 teaspoon vanilla extract

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

151

calories

Calories

Nutritions

1 piece contains
(Percentage of daily recommendation)

Calorie	151 kcal	(7 %)	more
Protein	1.68 g	(2 %)	more
Fat	10.5 g	(9 %)	more
Carbohydrates	13.17 g	(9 %)	more
Sugar added	12.19 g	(49 %)	more
Roughage	0.03 g	(0 %)	more

Our nutritional traffic light explained

more nutritions

Vitamin A	121.32 mg	(15,165 %)
Vitamin D	0.47 μg	(2 %)	more
Vitamin E	0.27 mg	(2 %)
Vitamin B₁	0.01 mg	(1 %)
Vitamin B₂	0.09 mg	(8 %)
Niacin	0.52 mg	(4 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	1.38 μg	(0 %)	more
Pantothenic acid	0.15 mg	(3 %)
Biotin	0.98 μg	(2 %)	more
Vitamin B₁₂	0.06 μg	(2 %)	more
Vitamin C	1.13 mg	(1 %)
Potassium	42.02 mg	(1 %)	more
Calcium	20.16 mg	(2 %)	more
Magnesium	2.99 mg	(1 %)	more
Iron	0.04 mg	(0 %)	more
Iodine	8.82 μg	(4 %)	more
Zinc	0.07 mg	(1 %)	more
Saturated fatty acids	6.7 g
Cholesterol	32.87 mg		more

Recipe author: EAT SMARTER

My cookbook

Ingredients

Preparation

Ingredients

for 25 pieces (meringues)

egg whites

1 tablespoon

lemon juice

½ cup

sugar

1 teaspoon

lemon zest (finely grated)

1 cup

½ teaspoon

Preparation

Preparation steps

Step 1/4

Preheat the oven to its lowest setting and line a baking tray with grease-proof paper.

Step 2/4

Beat the egg whites and the lemon juice until frothy, gradually add the sugar and continue beating until the mixture shines and peaks form. Stir in the lemon zest.

Step 3/4

Separate the mixture into two and add a few drops of raspberry syrup to one half to turn it pink. Fill each mixture into a pipping bag with a large nozzle. Pipe walnut-sized meringues on the prepared baking tray and bake for 45 minutes.

Step 4/4

Remove from the oven and leave to cool. Whip the cream and the vanilla extract until stiff and spread it onto half the meringues. Place another meringue on top to form a sandwich.