Kirsten Tibballs' meringue kisses with almond-coconut filling

Instructions

1. Pre-heat the oven to 100°C.
2. Place the egg white and cream of tartar in a clean bowl and whisk to create a medium to firm peak. Gradually add in the caster sugar and continue whisking for a minute. Take ¼ of the meringue and colour it with the yellow colour, mixing gently, until you achieve a bright yellow. Gently combine the coloured and white meringue to create a marbled effect.
3. Place mixture in a piping bag fitted with a plain round nozzle. Pipe the meringue mixture with a onto a lined tray and bake for approximately 2 hours or until crunchy. Store the baked meringues in an airtight container if not using straight away (they will keep for several days).
4. For the coconut cream, place the almond paste in a mixer bowl and mix with the paddle attachment; add in the coconut liqueur and mix in, then add desiccated coconut and the butter, followed by a few drops of the yellow colour.
5. Place the cream mixture into a piping bag with a plain round nozzle and pipe a small amount onto every second meringue. Join the two meringues together with the cream in the centre.

• Almond paste is available from specialist retailers. It comes in different percentages, reflecting the ratio of nuts and sugar. Kirsten used 50% paste for this recipe.
• These meringue kisses should be eaten the same day that they are filled. It is best to fill no more then 3-4 hours before serving.