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 cups sugar; 1 teaspoon lemon zest finely grated; Raspberry syrup; 1 cup cream; 0.5 teaspoons vanilla extract

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Calories:	151 kcal
Difficulty:	easy
Preparation:	25 min
Ready in:	70 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	151 kcal	(8%)
Protein	2 g	(4%)
Fat	11 g	(14%)
Carbohydrates	13 g	(5%)
Added Sugar	12 g	(13%)
Roughage	0 g	(0%)
Vitamin A	121.32 µg	(15%)
Vitamin D	0.47 µg	(9%)
Vitamin E	0.27 mg	(2%)
Vitamin B1	0.01 mg	(1%)
Vitamin B2	0.09 mg	(6%)
Niacin	0.52 mg	(3%)
Vitamin B6	0.01 mg	(1%)
Folate	1.38 µg	(1%)
Pantothenic Acid	0.15 mg	(3%)
Biotin	0.98 µg	(2%)
Vitamin B12	0.06 µg	(2%)
Vitamin C	1.13 mg	(1%)
Potassium	42.02 mg	(2%)
Calcium	20.16 mg	(3%)
Magnesium	2.99 mg	(1%)
Iron	0.04 mg	(0%)
Iodine	8.82 µg	(6%)
Zinc	0.07 mg	(1%)
Saturates	7 g
Uric Acid	0 g
Cholesterol	32.87 mg

Recipe Development: EAT SMARTER

Ingredients

For pieces

2	egg whites
1 tablespoon	lemon juice
½ cups	sugar
1 teaspoon	lemon zest finely grated
	Raspberry syrup
1 cup	cream
½ teaspoons	vanilla extract

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Directions

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

2 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.

3 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.

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.

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