Meringue Kisses with Lemony Cream

Light and fresh, perfect for any special occasion

  • 1 hr 20 mins
    (plus cooling)
  • Serves 2
  • Vegetarian
  • Gluten Free
  • Beginner


1 large egg white

30g caster sugar

30g soft brown sugar


4 tbsp Yeo Valley Lemon Curd Yogurt

4 tbsp Yeo Valley Double Cream


  1. Heat the oven to 110ºC/100ºC fan/ gas 4. Line a baking tray with non-stick liner or parchment.
  2. Tip the egg white into a large clean bowl and whisk until it forms stiff peaks. Add the caster sugar a little at a time, whisking between each addition so it becomes thick and glossy. Make sure there are no lumps in the brown sugar then gently and briefly fold it into the egg white, leaving caramel streaks through it.
  3. Spoon dessertspoon sized dollops of mixture onto the baking sheet. They should be circular with a slight peak and be equal in size and shape. Bake for 1 hr until they are golden and crisp on the outside. Leave to cool on the baking sheet.
  4. When the meringues are cooling, whip the cream into stiff peaks and fold in the yogurt. Carefully remove the meringues from the baking sheet and sandwich two together with a blob of lemony cream.

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