Rosie's Colourful Coconut Meringue kisses with a summer berry curd

Rosie's Colourful Coconut Meringue kisses with a summer berry curd

The curd can be drizzled over, used to sandwich the meringues, or taken separately as a dip for a picnic - flexible, fun and delicious!

Ingredients

For the French Meringue

  • 200g egg whites (at room temperature to whisk best!)
  • 200g caster sugar
  • 1/2 tsp cream of tarter (optional but helps stabilize the meringue)
  • 4 tbsp desicrated coconut
  • Food colours of your choice

For the mixed berry curd

  • 200g summer berries (frozen work fine too!)
  • 100g unsalted butter
  • 150g caster sugar
  • Juice of 2 lemons (or about 100ml if using bottled)
  • 3 eggs

Method

Pre-heat the oven to 100C fan (120C conventional).
Add the egg whites to a large bowl and whisk until very foamy. Add the sugar a spoonful at a time, keep whisking until stiff peaks form and you can hold the bowl upside down without any of the mixture budging.
Spoon it into a piping bag fitted with a star nozzle and pipe 'kisses' onto a baking paper lined tray, or just spoon some blobs onto the tray if preferred.
Colour the coconut by shaking in food bags with different food colours - use as many or as few different colours (made in separate bags) as you wish.
Sprinkle the meringues with the coloured coconut, and bake in the oven for 1 hour until they lift easily off the paper.
To make the berry curd, in a glass bowl, beat the eggs together with a fork and stir in the berries.
Heat a pan of water until simmering, then add the sugar, butter and juice to the egg mix and put the bowl over the pan of simmering water. Stir or whisk continuously to prevent any bits of scrambled eggs appearing!
Stir until thickened - the curd will leave a thick coat on the back of a spoon when dunked. Then transfer to a bowl to cool completely.
The curd can be drizzled over, used to sandwich the meringues, or taken separately as a dip for a picnic - flexible, fun and delicious!

Recipe courtesy of rosieandralphbake.co.uk