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Whisk egg whites until stiff (when bowl is tipped up egg white should remain stuck to the bowl) and then gradually whisk in the caster sugar.
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Sieve and fold in one 3rd of the icing sugar, once folded in repeat twice more until all sugar is folded in and egg whites are glossy.
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Using a dessert spoon dollop spoonfuls onto baking tray creating small peaked mounds, bake in oven on gas mark 2/150c for 10-15 mins until golden.
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Allow to cool and then removed from baking tray, place on a plate to cool fully.
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Whisk cream until thick, place a spoonful on the bottom side of one piece of meringue, add a few raspberries and then place another meringue on the other side.
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Gluten Free Roulade Kisses
Made too much meringue? These naturally gluten free mini roulades are great to use it up!
- Recipe by Alison Wheatley
- Added27th August 2015
- Prep Time20 Mins
- Makes9 kisses
If you have to much meringue left over after making meringue nests or topping a lemon meringue pie have a got at making these, they are perfect for using it up. Naturally gluten free, just use dollops of meringue, bake and then fill with cream and fruit, or you could add chocolate, a delicious creamy dessert.
This recipe is
Contains
- Dairy
- Egg
Method
Nutritional Information (Per kiss)
Cals
Calories
236
Carbs
37g
Fibre
1g
Fat
9g
Sugar
36g
Protein
3g
Last updated 8th August 2025
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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