- Start by making the meringue. Line a large flat baking tray with baking paper. Preheat oven to 200°C.
- Line a deep roasting tray with baking paper, pour in caster sugar and put it in the oven for about 5 minutes. Heating the sugar helps to create a glossy, stable mixture.Meanwhile, crack the egg whites into a non- plastic bowl. Make sure your bowl and whisk are free from grease.
- At first whisk slowly allowing small stabilizing bubbles to form, then increase the speed until the egg whites form stiff peaks.
- The sugar should be ready to take out of the oven at this point.
- Turn your oven down to 100°C.
- While you whisk at full speed, very slowly, spoon by spoon, add the hot sugar to the meringue mixture. Once you have added all of the sugar, continue to whisk on full speed for about 5 minutes. Feel a bit of the mixture between your fingers, if you can still feel the gritty sugar keep whisking at full speed until the sugar has dissolved and the mixture is smooth, stiff and glossy.
- Now with your oven still at 100°C. Line a flat baking tray with parchment.
- Using your 2 tbs of freeze-dried raspberries ground into a fine powder, fold into your meringue mixture until just combined.
- Paint the inside of your piping bag with natural pink food colouring, spoon mixture into your piping bag, cut the tip and start piping.
- Once you have piped out all your raspberry kisses, place in the oven.
- Start by soaking your clementines. Pour the Cointreau into a bowl with the clementine segments.
- Stir making sure all of the segments are coated with the alcohol, cover and leave to soak in the fridge for at least 2 hours (even better over night).
- Then onto the brandy cream. Pour the cream into a mixing bowl with the icing sugar.
- Whisk until just thick being very careful not to over mix.
- Add a big splash of brandy and fold into the whipped cream with a spoon.
Recipe courtesy of The Meringue Girls in partnership with Rangemaster.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
A great alternative to Christmas pudding
To make the meringue: 150g egg whites (5 eggs) 300g caster sugar Pink food colouring 2x tbs freeze-dried raspberries 1 pomegranate (seeds bashed out for garnish) 2 tbs freeze dried raspberries for garnish For the brandy cream: 500ml cream 2 tbs icing sugar Big splash of brandy (to your taste) For the clementines 4 clementines (pealed and segmented 300mls Cointreau
Time: 50 minutes Serves: 4 Nutrition: n/a