Earl Grey Meringue Kisses

It’s not very often that I will gladly blow my own trumpet, but I am going to toot away about these meringues. Not like that.

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You know when you eat something and it is just perfect? Well these are just perfect. And I promise it’s not just me that thinks this. I’ve managed to get my family and my work colleagues hooked on them too! I think we are all a little obsessed…

I sort of feel a bit Heston/Willy Wonka at the moment. Its so odd to bite in to a meringue and to feel like you are drinking a cup of deliciously citrus flavoured tea. Honestly these are so good!

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These are great for little gifts and I will 100% be creating my take on an Eton mess with them! If it goes well I’ll give a little update on here!

Earl Grey Meringue Kisses Ingredients: (makes approx. 3 baking trays of meringue kisses)

4 Large Egg Whites

300g Caster Sugar

1 1/2 tbsp Ground Earl Grey Tea Leaves (from about 5 tea bags)

Method:

Preheat oven to 200 degrees C.

Start slowly whisking your egg whites in an electric mixer to begin to form small air bubbles. This helps stabilise the meringue structure.

Whilst it is mixing, put the sugar in a lined baking tray to heat in the oven for 5 minutes. This step isn’t necessary but makes the sugar dissolve in the eggs much easier and it makes the meringues even glossier. (If you decide not to do this step, only preheat your oven to 100 degrees C.)

Turn up your mixer to a high speed and mix the egg whites until you create stiff peaks.

Remove your sugar from the oven and turn it down to 100 degrees C.

With your mixer on a medium speed, add a tablespoon of the hot sugar at a time ensuring it has fully dissolved before adding more. (You can tell it has dissolved as it won’t feel gritty when rubbed in between your fingers.)

Once all the sugar is incorporated, whisk on high speed for 5 minutes and you will have stiff glossy peaks. Try holding your mixing bowl upside down – nothing should fall out!

Grind up your tea leaves in a pestle and mortar (although most leaves from teabags are finely ground enough) and fold with a spatula into the meringue mixture until combined.

Piping:

Put the mixture into a piping bag and cut the tip off to create a hole about the size of a 10 pence piece.

Pipe onto a baking tray lined with silicone or greaseproof paper. To pipe, hold the bag horizontally about an inch above the tray, slowly squeeze the bag, and gently pull up to form the peak.

Alternatively, spread into large circles on a lined baking sheet to make pavlova layers.

Place the trays into the oven and bake until they can be gently lifted off the paper. This usually takes 40 minutes to 1 hour depending on your oven. Only open the oven door to check after they have been baking for at least 30 minutes… be prepared for the amazing smell that will engulf you as you open the door!

Leave to cool completely, and then enjoy!

Millie xxx

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