i heart Wines

A match made in Heaven

A match made in Heaven

The delicate crunch and chewy centre are unique to the tasting notes of meringues, and now i heart Wines is adding to the delicious dessert with a limited edition collection of wine inspired meringues – created in partnership with none other than The Meringue Girls. 

Celebrating i heart Wines signature varietals, the original recipes feature some of the best-selling wines from the range. With a unique zest for all things gorgeous, The Meringue Girls captured the notes of each wine in three scrumptious recipes to create this one-off collaboration of taste bud dreams. 

 

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Prosecco Infused Meringue Kisses

Ingredients

  • 300g caster sugar 
  • 150g free range egg white 
  • Light peachy orange food colouring 
  • 4-5 drops natural apple essence 
  • 1 tsp citric acid 
  • Dried peach slices and marigold petals to garnish 
  • Gold shimmer spray 

For the caramel: 

  • 100g sugar 
  • 1 tbsp i heart Prosecco 

 

Method 

For the meringue mixture: 

  1. Preheat your oven to 200c. Line a baking tray with baking parchment, pour in the caster sugar and heat in oven for 7 minutes 
  2. Pour egg whites into a mixer and whisk slowly, allowing small stabilising bubbles to form, then increase the speed until egg whites form stiff peaks 
  3. Take the sugar out of the oven, and turn oven down to 100c (leave door open to help speed this up) 
  4. With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture 
  5. You should continue to whisk for at least 5 minutes once sugar has incorporated. Feel the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy 

To flavour: 

  1. Gently fold in 2 drops of natural apple essence and a teaspoon of citric acid. Gently fold it through the meringue, being careful not to deflate the mixture 

To colour: 

  1. Paint inside of piping bag with 4-5 spaced out stripes of peachy orange food colouring before adding the flavoured meringue mixture 

To pipe: 

  1. Spoon your meringue mixture into the disposable piping bag and cut the tip off 
  2. Pipe out your kisses by keeping the bag tight, straight and directly above your baking tray. Squeeze from a 2cm height from the baking tray and then let go before pulling up to form peaks 
  3. Before baking, add a dried peach slice and dried marigold petals 
  4. Bake for 35-45 minutes or until the meringue bases come off the parchment paper clean 
  5. While the kisses are cooling make your caramel. Heat the sugar and the i heart Prosecco in a saucepan over a medium heat until all sugar has dissolved and turns into a golden copper colour 
  6. Take off the heat and very carefully (while the caramel is still hot and runny) dip the bases of the kisses into the caramel. Place the kisses back on the parchment to cool and repeat for all kisses 
  7. Dust the kisses with some gold shimmer spray for ultimate sparkle! 

 

 

Rosé Infused Meringue Kisses

Ingredients 

  • 300g caster sugar 
  • 150g free range egg white 
  • Light pink food colouring 
  • 1 tsp freeze-dried strawberry powder 
  • ½ tsp raspberry powder 
  • ½ lemon - zested 
  • Slices of dried strawberry to garnish 

For the caramel: 

  • 100g sugar 
  • 1 tbsp i heart Rosé 

 

Method 

For the meringue mixture: 

  1. Preheat your oven to 200c. Line a baking tray with baking parchment, pour in the caster sugar and heat in oven for 7 minutes 
  2. Pour egg whites into a mixer and whisk slowly, allowing small stabilising bubbles to form, then increase the speed until egg whites form stiff peaks 
  3. Take the sugar out of the oven, and turn oven down to 100c (leave door open to help speed this up) 
  4. With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture 
  5. You should continue to whisk for at least 5 minutes once sugar has incorporated. Feel the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy 

To flavour: 

  1. Gently fold in a teaspoon of freeze-dried strawberry powder, half a teaspoon of raspberry powder and then add lemon zest for freshness. Gently fold it through the meringue being careful not to deflate the mixture 

To colour: 

  1. Paint inside of the piping bag with 4-5 spaced out stripes of light pink colour before adding the flavoured meringue mixture 

To pipe: 

  1. Spoon your meringue into your disposable piping bag and cut the tip off 
  2. Pipe out your kisses by keeping the bag tight, straight and directly above your baking tray. Squeeze from a 2 cm height from the baking tray and then let go before pulling up to form peaks 
  3. Once piped add a slice of dried strawberry to the side of the meringue 
  4. Bake for 35-45 minutes or until the meringue bases come off the parchment paper clean 
  5. While the kisses are cooling make your caramel. Heat the sugar and the i heart Rosé in a saucepan over a medium heat until all sugar has dissolved and turns into a golden copper colour 
  6. Take off the heat and very carefully (while the caramel is still hot and runny) dip the bases of the kisses into the caramel. Place the kisses back on the parchment to cool. Repeat this for all kisses 

 

 

Merlot Infused Meringue Kisses  

Ingredients 

  • 300g caster sugar 
  • 150g free range egg white 
  • Deep pink and purple food colouring 
  • 2 drops of natural forest fruits essence 
  • 1 tsp of freeze-dried raspberry powder 
  • Pinch of cinnamon 
  • A handful of dried plums to garnish 

For the caramel: 

  • 100g sugar 
  • 1 tbsp i heart Merlot 

 

Method 

For the meringue mixture: 

  1. Preheat your oven to 200c. Line a baking tray with baking parchment, pour in the caster sugar and heat in oven for 7 minutes 
  2. Pour egg whites into a mixer and whisk slowly, allowing small stabilising bubbles to form, then increase the speed until egg whites form stiff peaks 
  3. Take the sugar out of the oven, and turn oven down to 100c (leave door open to help speed this up) 
  4. With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture 
  5. You should continue to whisk for at least 5 minutes once sugar has incorporated. Feel the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy

 To flavour: 

  1. Gently fold in 2 drops of the natural forest fruits essence and 1 teaspoon of freeze-dried raspberry powder and a pinch of cinnamon. Gently fold it through the meringue, being careful not to deflate the mixture 

To colour: 

  1. Paint inside of the piping bag with 4-5 spaced out alternating colour stripes of a deep purple and pink colour before adding the flavoured meringue mixture 

To pipe: 

  1. Spoon your meringue into your disposable piping bag and cut the tip off 
  2. Pipe out your kisses by keeping the bag tight, straight and directly above your baking tray. Squeeze from a 2 cm height from the baking tray and then let go before pulling up to form peaks 
  3. Before baking, add bits of dried plum to each kiss 
  4. Bake for 35-45 minutes or until the meringue bases come off the parchment paper clean 
  5. While the kisses are cooling make your caramel. Heat the sugar and the i heart Merlot in a saucepan over a medium heat unti all sugar has dissolved and turns into a golden copper colour 
  6. Take off the heat and very carefully (while the caramel is still hot and runny) dip the bases of the kisses into the caramel. Place the kisses back on the parchment to cool and repeat for all kisses