Mini raspberry and chocolate meringue kisses

Makes about 16 Desserts and puddings

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Method

Preheat the oven to 160˚C/310˚F/ Gas 2½. Line two baking trays with baking paper.

Wipe the inside of the bowl of an electric mixer with the cutside of the lemon to remove any traces of oil. Add the egg whites and whisk until light and frothy. Add the caster sugar gradually, whisking on high speed until it has dissolved and the mixture is thick and glossy. Add the vanilla extract and vinegar, then sift the cornflour over the mixture and whisk lightly until combined. Add half the crushed raspberries and stir gently to combine.

Spoon the meringue mixture into a piping bag and pipe 3-4cm peaked rounds onto the prepared trays until the mixture is used up. Bake for 1 hour or until the bases of the meringues are firm, swapping the trays over after 30 minutes. Turn the oven off and leave the meringues to cool in the oven for 1 hour, then remove and cool completely.

While the meringues are cooling, place the chocolate in a heatproof bowl. Heat 250ml cream in a small saucepan over a medium heat until almost boiling. Remove the pan from the heat and pour over the chocolate. Leave to stand for 5 minutes before stirring to combine. Place the chocolate ganache in the fridge for 30-40 minutes, or until it has thickened. Spoon half the thickened ganache into a piping bag.

Whip the remaining 250ml cream until stiff peaks form, fold in the amaretto, then mix with the remaining ganache and crushed raspberries. Transfer to a second piping bag.

To assemble the meringue kisses, pipe a layer of chocolate ganache onto the flat side of one meringue, followed by a layer of raspberry chocolate cream, then sandwich together with a second meringue. Repeat until all the meringues, ganache and raspberry cream have been used.

Place in the fridge to chill for 15-20 minutes, then serve.