Marbled Meringue Kisses

Ingredients

Marbled meringue

100g Caster Sugar

3 Egg Whites

Pinch of cream of tartar

Queen Yellow colour

Coconut cream

180g Almond paste

20g Coconut liquer

100g Unsalted Lurpak butter (room temperature)

50g Desiccated coconut

Queen Yellow colour

Method

Pre-heat the oven to 100°C. Place the egg white and cream of tartar in a clean bowl and whisk to create a medium to firm peak. Gradually add in the caster sugar and continue whisking for a minute. Take ¼ of the meringue and colour it with the yellow colour until you achieve a bright yellow. Gently combine the coloured and white meringue to create a marbled effect. Pipe the meringue mixture with a plain round nozzle onto a lined tray and bake at 100°C for approximately 2 hours or until crunchy. Store the baked meringues in an airtight container if not using straight away.

Place the almond paste in a bowl and mix with the paddle attachment. Add in the coconut liquor, desiccated coconut and the butter at room temperature followed by a few drops of the yellow colour.

Place the cream mixture into a piping bag with a plain round nozzle and pipe a small amount onto every second meringue. Join the two meringues together with the cream in the centre. These meringue kisses should be eaten the same day that they are filled.