This is an adaptation of a pavlova recipe that was given to me by my friend and colleague Ali Irvine to use in my Christmas 2011 blog feature. Ali’s Christmas berry pavlova recipe was such a success that I was inspired to adapt it into individual mini meringue ‘kisses’. I have always loved chocolate with raspberry and this combination, along with the addition of a little Amaretto liqueur, is a winner. To ensure perfect meringues each time, remember to rub the inside of the mixing bowl with the cut-side of a lemon before adding the egg whites, as the acid in the lemon will remove any oily residue from the bowl and will also help to stabilise the egg whites.
Mini raspberry and chocolate meringue kisses

6 Responses to “Mini Raspberry and Chocolate Ganache Meringue Kisses”

  1. Deborah
    January 31, 2013 at 9:39 am

    So where do you add the amaretto?

    • Katie
      January 31, 2013 at 10:20 am

      Hi Deborah – have amended the recipe to include the Amaretto in the ganache. Tks for point this out for me.

      • Deborah
        January 31, 2013 at 11:41 am

        Thank you so much, I really appreciate it as I am making these for my husbands birthday :)

        • Katie
          January 31, 2013 at 11:44 am

          No problem at all, I like it when people take the time to let me know if there is an error in the recipes online. I write them all up myself normally after a long day shooting and even though I check and double check them, I often miss a thing or two, having readers spot them so I can amend is great!

          Happy BDay to your hubby and let me know how you go! :)

  2. Maria Johnson
    April 11, 2013 at 7:32 am

    This is the perfect GF treat for chocolate/raspberry lovers. Will you please clarify the measurement and type (punnet?) raspberries? Thanks.

    • Katie
      April 11, 2013 at 8:14 am

      Hi Maria – just bog-standard red raspberries and a punnet here normally measures about 250g

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