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Coconut Meringue Kisses with Mascarpone Cream

Julia Frey of Vikalinka
Makes around 35 kisses
Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Cuisine European
Servings 12 -15

Ingredients
  

For Meringue Kisses

  • Egg whites- 5 medium/150 gr
  • Fine/Caster Sugar- 1½ cups/300gr
  • Coconut- 1 tbsp.

For Mascarpone Cream

  • Mascarpone- 1 cup/250gr
  • Whipping Cream- ½ cup/125 ml
  • Icing Sugar- 4 tbsp.
  • Vanilla- 1 tsp.
  • Coconut and Gold Sugar for decorating- 2-3 tbsp. of each
  • White Chocolate chopped and melted (optional)- 50 gr

Instructions
 

For Meringue Kisses

  • Line a baking sheet with parchment paper.
  • Preheat oven to 400F/200C. Spread sugar on your baking sheet and heat it in the oven for 5 minutes until the edges start to melt.
  • While your sugar is in the oven put your egg whites in the bowl of a stand mixer (it should be grease-free) and start whisking first on slow and then on high speed until stiff peaks form.
  • Your sugar should be ready by now. Take it out of the oven and turn the temperature to 200F/100C.
  • With the motor of the stand mixer running start adding hot sugar to the egg whites 1 tbsp. at a time, avoid large caramelised clumps of sugar. Hot sugar dissolves much quicker in egg whites. Your goal is to have a smooth, free of grit mixture. Rub a small amount between your fingers to make sure sugar is completely dissolved.
  • Load the meringue mixture into a piping bag and pipe a bite-sized kisses using a plain tip or a star tip. It’s your choice. Squeeze, pull and release. Don’t worry if they are not perfect and uniform. Mine weren’t!
  • Dust a tablespoon of coconut over meringue kisses.
  • Bake for 40-60 minutes depending on the humidity outside. As soon as you can peel them easily off parchment paper they are done.
  • Cool completely.
  • Melt white chocolate and dip the bases of meringue kisses into it, then dip in coconut flakes or gold sugar. (This step is optional)

For Mascarpone Cream

  • In a large bowl combine mascarpone, whipping cream, icing sugar and vanilla.
  • Whip until smooth and stiff for about 3-5 minutes.
  • Spread a tablespoon of mascarpone cream on the bottom of a meringue kiss and attach another kiss to it. Sprinkle some of them with coconut and some with gold sugar.
Keyword meringue cookie, meringue kisses
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