Makes 20
Prep time: 15 mins
Cook time: 30-40 mins

Ingredients:

2 large egg whites
150g golden caster sugar
Pink food colouring gel
Yellow food colouring gel
150ml double cream
50ml Eden Mill Love Gin
2 tbsp icing sugar
60g raspberries

Method:

1. Preheat the oven to 120ºC/110ºC (fan)/gas mark 1 and line 2 large baking trays
with non-stick greaseproof paper. Place the egg whites into a large clean mixing
bowl and whisk for 5 mins until stiff peaks form. Add the sugar to the egg whites a
tablespoon at a time, continuing to whisk until the sugar is well incorporated and the
mixture is glossy and stiff.
2. Add a large star nozzle to a piping bag and, using a paint brush and the food
colouring gel, paint 3 pink stripes and 3 yellow stripes on the inside of the piping bag
starting at the nozzle end. Spoon the meringue into the piping bag and pipe 40
rosettes about 3cm wide onto the baking trays, leaving some space between each
one. Transfer into the oven and bake for 40 mins. Once cooked, leave on the baking
trays to cool completely.
3. To make the filling, add the double cream and gin to a large mixing bowl and
whisk until the cream is just thick and holding its shape. Add the raspberries and
icing sugar to a bowl and use a fork to mash them together, add the raspberries to
the whipped cream and fold through.
4. When you’re ready to serve, take a meringue kiss and spread a heaped tsp of
filling on the flat end and gently press another meringue kiss on the end. Repeat with
the remaining meringue kisses and serve immediately.