Mini meringue kisses pair perfectly with a fruity cream featuring kiwi, passion fruit, and fresh mint!
Ingredients
- Sugar – 30 g
- Kiwi – 2
- Fresh mint – 2 g
- Mascarpone cheese – 250 g
- Cream (30%) – 150 ml
- Passion fruit – 3
Meringue kisses
- Sugar – 300 g
- Egg whites – 200 g
- Ground coffee – 1 teaspoon
- Cornstarch – 1.5 teaspoons
- Apple cider vinegar – 1 teaspoon
- Salt – a pinch
- Vanilla – 1.5 g
Decoration
- Raspberry – 70 g
- Lemon balm – 5 g
Preparation
Beat room temperature egg whites with a mixer, gradually adding sugar and salt, until stiff, glossy peaks form. On low speed, mix in the coffee, vanilla seeds, cornstarch, and vinegar. Transfer the mixture to a pastry bag. Pipe mini meringue kisses with a diameter of about 6-8 cm onto a baking sheet lined with parchment paper. Place in an oven preheated to 145°C and bake for 35-40 minutes. Open the oven and let the meringues cool slightly for about 5 minutes.
Peel the kiwi, halve the passion fruit, and scoop out the pulp. Blend the kiwi with mint until smooth. Mix with mascarpone cheese and passion fruit pulp. Whip the cream with sugar until stiff peaks form and fold it into the fruity cream. Transfer the mixture to a pastry bag.
Slice each meringue kiss in half using a sharp, serrated knife. Pipe cream onto the bottom half, decorate with fresh fruit and lemon balm leaves, and cover with the top half of the meringue.
