Mini Meringue Kisses Sandwiched with Mango & Passionfruit

Method

1. 1. Heat your oven to 160°C/140°C fan/320°F/ Gas Mark 3. Line two or three baking sheets with parchment.
2. 2. Place the sugar on a lined baking tray and place in the preheated oven for 5 minutes
3. 3. Whilst the sugar is in the oven, place the egg whites into the bowl of a stand mixer and whisk the egg whites to soft peaks before adding the hot sugar.
4. 4. Now, whisk on high for 8 minutes until the mixture forms stiff peaks.
5. 5. For the meringue kisses, fit a piping bag with a 1cm round nozzle and place into a jug or glass. Fill the bag with the meringue mixture then, holding the piping bag at a right angle to the baking tray, pipe small meringue kisses, pulling the bag up and away when you have created the right shape, to make a peak.
6. 6. Bake for 50 minutes, or until you can peel the meringues easily from the parchment paper and they are set on the outside, then leave to cool in the oven with the door ajar before carefully loosening them off the parchment and storing in an airtight container until needed.
7. 7. For filling, finely chop the white chocolate and place it into a large, heatproof bowl.
8. 8. Add 100ml of the cream to a small saucepan and bring to just below boiling point then pour over the chopped chocolate and let everything stand for 2 minutes until the hot cream has melted the white chocolate. Whisk everything to combine, until you have a smooth and silky ganache then add the remaining cream, whisking to combine.
9. 9. Place the bowl of ganache in the fridge and chill for at least 2 hours or overnight until completely cold.
10. 10. Once the mixture is completely cold, add the vanilla bean extract and beat with an electric hand mixer until you have a mixture that resembles thick, rich whipped cream - this should take about 2 minutes.
11. 11. Sandwich the kisses together by piping the whipped ganache around the diameter of one meringue kiss. Fill the middle with the finely chopped mango and some passionfruit pulp then sandwich with a second meringue.

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Ingredients

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