Roulade Kisses
Roulade Kisses

Roulade Kisses

Posted On: 27th August 2015
Recipe By: Alison Wheatley

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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...

VegetarianVegetarian
Low FatLow Fat

Ingredients

6 egg whites
160g caster sugar
160g icing sugar
150ml double cream
80-100g of raspberries

Preparation Time: 20 Mins
Cooking Time: 10 Mins
This recipe makes 9 kisses

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. 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.

2. 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.

3. Using a dessert spoon dollop spoonfuls onto baking tray creating small peaked mounds, bake in oven on gas mark 2 for 10-15 mins until golden.

4. Allow to cool and then removed from baking tray, place on a plate to cool fully.

5. 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.

Nutritional info per kiss

CaloriesCarbsFibreFatSugarProtein
23637g1g9g36g3g
Calories236
Carbs37g
Fibre1g
Fat9g
Sugar36g
Protein3g

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