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Stylist and photographer Katie Quinn Davies' blog What Katie Ate is a delightful treasure trove of food porn and recipes. Her blog has now been made into a book, Recipes and Other Bits and Bobs which carries on her Etsy-esque and just plain old lovely aesthetic. Lucky for us, we have an extract from the book, see below.

Mini raspberry and  chocolate meringue kisses

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.

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Ingredients

1/2 lemon

4 free-range egg whites, at room temperature

1 cup (220 g) caster sugar

1 teaspoon vanilla extract

1 teaspoon white vinegar

2 1/2 teaspoons cornflour

1 x 125 g punnet raspberries, crushed to a coarse pulp with a fork

175 g good-quality dark chocolate, broken into small pieces

2 cups (500 ml) pure (whipping) cream

1 tablespoon amaretto

Makes  about 16

Preheat the oven  to 140˚C  fan-forced.  Line two  baking trays  with baking paper.

Wipe  the inside of the bowl  of an  electric mixer with the cut-side  of the lemon  to remove   any  traces of oil.  Add the egg  whites and whisk until light and  frothy. Add the caster sugar gradually, whisking on  high speed until  it has dissolved  and the mixture is  thick and  glossy. Add the vanilla extract and  vinegar, then sieve the cornflour  over the mixture and  whisk lightly until combined. Add half the crushed raspberries and  stir gently to combine.

Spoon  the meringue mixture into  a  piping bag  and  pipe 3–4  cm peaked rounds onto the prepared trays until  the mixture is used up. Bake for 1  hour or until  the bases of the  meringues are firm,  swapping the trays over after 30  minutes. Turn  the oven  off and leave the meringues to cool in the oven  for 1  hour, then remove  and cool completely.

While  the meringues are cooling, place the chocolate in a  heatproof  bowl. Heat 1  cup (250 ml)  cream   in a  small saucepan over medium heat until  almost boiling.  Remove the pan  from  the heat and  pour over the chocolate.  Leave   to stand for 5  minutes before stirring to combine. Place the chocolate ganache in the fridge  for  30–40  minutes, or until  thickened. Spoon  half  the thickened ganache into  a  piping bag.

Whip the remaining 1  cup  (250 ml)  cream   until stiff peaks form, then mix  with the remaining  ganache and  crushed raspberries.  Transfer to a  second piping  bag.

To assemble the  meringue kisses,  pipe a  layer  of chocolate ganache onto the flat side of one  meringue, followed by  a  layer of raspberry chocolate cream, then sandwich together  with a  second meringue.  Repeat until all the meringues, ganache and  raspberry cream   have been used.

Place in the fridge to chill  for 15–20  minutes, then serve.

This is an edited extract from What Katie Ate - Recipes and Other Bits and Bobs, published by Lantern, an imprint of Penguin, RRP $49.99