Great British Bake Off and Raspberry Mousse Meringue Kisses
What Kate Baked
What Kate Baked
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  • 2 egg whites
  • 100 g caster sugar
  • 100 g raspberries
  • 25 g caster sugar
  • 1 egg white
  • 75 g natural yogurt
  • 2 sheets gelatine
  • 2. Line two baking sheets with parchment paper and using an upturned glass or any small circular item to hand, pencil the outline of 24 circles onto the paper
  • 7. Place the meringues in the oven for one and a quarter hours to one and a half hours or until the meringues are crisp when gently tapped underneath
  • 3. In a clean bowl whisk the egg whites with the rest of the sugar until stiff peaks form
  • 5. Mix the raspberries with the yogurt and beat together. Add the gelatine and beat in a third of the egg whites. Fold in the rest of the egg whites
  • 1. Stir the mousse until creamy
  • 2. Using a small spoon, place a dollop of the mousse on one of the meringues and sandwich with a second meringue



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