Lemon Meringue Kisses

this is the final week of school for the term and we're positively exhausted. eleven weeks is a long time people, a long time. i swear how can it be only tuesday!!????but it'll be over soon and i'll be writing on here a lot more with loads of cool posts i have planned. my days will be filled with hanging out with friends, cinema trips, a trip to singapore (!!!) and working my way through my ever-growing list of books to read and shows to watch.  next tuesday i'm off, along with one of my best mates and a couple others to singapore for a maths competition! i'm so excited i could shriek!!! i'll be math-ing and riding rides at theme parks and eating yummy food and basking in humidity and it'll be great.

last week i wore shiny brogues with pretty shirts. i watched robots and snooped in on meetings. i pestered doctors and sciencey people. i saw pure DNA drank loads of tea. i got lost, then found where i was, then got lost again. i was a sponge, soaking up knowledge and pearls of wisdom. it was great. 

i was on work experience in a cancer research hospital last week - in other words i floated around a hospital in the city pretending to understand what people told me and taking it in regardless. they were so lovely, friendly, ready to answer questions, patient (i.e. happy explain the whys and hows a million times) and willing to make me hot beverages. i learnt a lot (i mean a lot) and am very thankful to everybody who showed me around and supervised me lastweek!!!! thank you so much!!! the advice they gave and their insight into working in the medical field was amazing and i feel lucky to have been able to speak with people who were so clearly passionate and good at what they do. 

despite the fact that they gave me very intangible things like tips, tricks, info etc... i thought i'd return the favour in the best way i know how - food. cookies especially.  because why the heck not. so there was a box of choc chunk cookies on respective people's desks/bequeathed to entire departments as a small token of appreciation! (recipe coming soon!!)

i think that's all folks!! until next time :) 

notes: you know your meringue game is strong when you have to cart boxfuls off to your friends. this recipe will make loads. now for some reason, i'm not sure what exactly, but my lemon curd filling didn't turn out as yellow as i hoped?! it did however, thicken up nicely - which for this recipe is exactly what we need. hint with the meringue: for a chewier and marshmallow-like meringue, use powdered (icing) sugar!! these also make great gluten free deserts (and df of course!) for gatherings (or gathos).  


{makes one hell of a lot - about 30 mini kisses}


lemon curd filling

4 egg yolks (save your whites for the meringue!!) 

1 2/3 c powdered sugar

60g vegan butter

100ml lemon juice

2 tsp lemon zest 


meringue kisses 

6 egg whites 

1 1/2 to 2 cups powdered sugar, depending on your egg white size. (you'll know when it's adequate sugar amounts by the thickness and glossiness of the meringue)

optional: any essences or extracts (e.g. vanilla, rosewater, etc...) 


for the lemon curd filling

whisk together your egg yolks and powdered sugar. transferring the mixture to a bain marie situation, add the vegan butter/fat alternative, lemon juice and zest. stirring constantly, leave on medium heat until thick and almost simmering. as soon as bubbles appear and desired consistency is reached (it shouldn't run off te back of your spoon), carefully remove the bowl from the heat and continue mixing for another 5 minutes. 

store in a steralised jar and seal. 

 for the meringue kisses 

preheat your oven to 200 degrees C and line two trays with baking paper. 

whisk egg whites until stiff peaks form. slowly add sugar until thick, glossy and smooth. rub some mixture between your fingers and check for any lumps or granules. 

transfer the mixture to a large piping bag with a medium sized star nozzle. pipe small (about tow tablespoonfuls) dollops of mixture onto your lined trays. 

reduce the oven temperature to 120 degrees C and bake your meringues for 30-40 minutes or until dry and crisp on the outside. 


using a chopstick, make small holes in the base of your cooled meringues. pipe small amounts of lemon filling into the centre of the meringues. serve to the hungry masses! 

**be careful when storing them, they can break if tossed around too much!!

- j  xx