Method
- Preheat oven to 100°C. Prepare a piping bag with a 9mm round tip. Line 3 baking sheets with parchment paper.
- In a stainless-steel bowl, add water, lemon juice, strawberry extract and mix by hand with a whisk first, to bring together. Then use mixer and gradually turn up the mixer speed to high speed for 6 minutes until glossy and holds a peak.
- Use a food-safe brush to make 3-4 streaks of gel colour inside the piping bag. Transfer 1/3 of the meringue into the piping bag, being careful not to deflate.
- ‘Glue’ down the corners of the parchment paper using the meringue mixture. Pipe the meringue kisses on the baking sheet, leaving a 2.5cm / 1″ gap between each one.
- Repeat until all meringue has been used.
- Bake all trays for 2 hours 30 minutes.
Chef’s Tip:
Store in an airtight container in a cool dry place. It can be frozen for up to 6 months.