4 large egg whites
120g caster sugar
1 level tsp cream of tartar
100g plain quark
100g peach slices in natural juice, drained and finely diced
30g fresh raspberries, crushed
1 level tsp icing sugar
1 Preheat your oven to 110C/fan 90C/gas . Line 3 large baking trays with baking paper.
2 Put the egg whites in a large, clean glass bowl and beat with an electric hand whisk on a medium speed until they form stiff peaks. Increase the speed to high and add the sugar a spoonful at a time, until the mixture is thick and glossy. Whisk in the cream of tartar.
3 Fit a large piping bag with a fluted nozzle and fill with the meringue. Pipe 50 x 2-3cm mini heart shapes onto the baking trays, leaving space between each one.
4 Bake for 40 minutes, or until crisp. Transfer to a wire rack to cool completely. Mix the quark with the peaches and raspberries and use a little of the mixture to sandwich 2 meringues together. Repeat to make 25 kisses. Evenly dust over the icing sugar and serve.