Mini meringues kisses filled with a deliciously light lemon whipped cream. This is such a quick and easy recipe, that can be made in 5 minutes.
The filling is made with only 2 ingredients, whipping cream and fresh lemon zest. This makes it light, with a little hint of flavour. To start, place the whipping cream into a bowl and using an electric mixer, whisk together until the cream starts to thicken. I always struggle with getting it in that perfect spot, just before it’s over whipped. Whip it too much and too much air escapes causing it to become grainy and flat, not mixing it enough with leave it too runny. You want it to be thick and able to hold its own shape. I’m always a little over cautious and go super slow. I normally whisk on the lowest setting, checking it regularly to get the perfect spot. Once everything is mixed, lightly stir through the fresh lemon zest with a spoon until it is distributed evenly through the cream.
Meringue
After you’ve made the lemon whipped cream, you can start to assemble the meringues. You’ll need two meringues for each serving. Add a teaspoon of the fresh cream to the ‘flat’ side of the meringue. Smooth it out if necessary and place another meringue on top, creating a sandwich. Make sure that you have both of the flat sides of the meringues facing inwards, touching the cream.
When you have filled all of your mini meringue kisses, they are ready to serve. I love to add some fresh berries on the side for an added sweetness, or these bite sized bites are delicious as are.
I would always recommend eating these fresh, as close to making as possible. If left too long, then the meringue can start to turn soft.
Ingredients
- Ready Made Mini Meringues
- 125ml Whipping Cream
- 1 Lemon - Zested
Instructions
- Place the whipping cream into a bowl and, using an electric mixer, slowly whisk until the cream can hold its own shape
- Lightly stir through roughly the zest of 1 lemon
- Place 1 teaspoon of cream to the flat edge of 1 mini meringue, placing another on top of the cream, creating a sandwich effect
- When finished place to the side and repeat until all the cream or meringues are used up
Notes
I would always recommend eating these fresh, as close to making as possible. If left too long, then the meringue can start to turn soft.
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