Lemon Kisses
Ingredients
Top half
1 egg white
1 teaspoon cold water
1 cup Chelsea Caster sugar
Bottom half
1 egg
1 egg yolk
1 teaspoon cold water
1/2 cup (100g) Chelsea Caster sugar
1/2 cup (100g) plain flour
1/2 teaspoon baking powder
Lemon Curd
4 large lemons
100g butter
2 cups Chelsea White Sugar
4 eggs
Method
Top half
Beat egg white with cold water, until stiff. Slowly add sugar and beat until thick and glossy. Pipe out or put small spoonfuls in little peaks the size of a 20-cent coin on an oven tray lined with baking paper. Bake at 120°C for 30-35 minutes until they easily lift off the paper. They should remain creamy-white like a meringue. These will keep for 2 weeks in an airtight container.
Bottom half
Beat egg and extra yolk with cold water. Stir in sugar, flour and baking powder. Roll into little balls the same size as the top halves and press flat on a well greased or baking-paper-lined oven tray. Bake for 10 minutes at 200°C and cool on a wire rack. These will firm up as they cool and can be kept for 2 weeks in an airtight container. Join the tops and bottoms together with whipped cream or a little lemon curd and cream.
Lemon Curd
Finely grate lemon rind and squeeze the juice of the lemons. Place in a heatproof bowl, add butter and sugar. Place the bowl over a saucepan of hot water and heat until the butter has melted.
In a separate bowl, beat the eggs and then add to the lemon mixture stirring constantly until the mixture thickens. Cool.
MAKES APPROX. 40
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