Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the United Kingdom version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Slimming World > March/April 2017 > Peach & raspberry kisses

Peach & raspberry kisses


Makes 25


Ready in about 1 hour, plus cooling

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.

Purchase options below
Find the complete article and many more in this issue of Slimming World - March/April 2017
If you own the issue, Login to read the full article now.
Single Issue - March/April 2017
Or 299 points
Annual Digital Subscription
Only £ 2.14 per issue
Or 1499 points

View Issues

About Slimming World

Take a step closer to the weight loss you want with the March/April issue of Slimming World magazine Featuring amazing real-life transformations, fabulous spring recipes, and expert advice on overcoming any hurdles holding you back from slimming success. Our 40+-page recipe collection means you don’t have to miss out on any of the dishes you love. Curry, kebabs, pizza, pasta, burgers, chips… nothing’s off the menu with our lighter versions of the nation’s takeaway faves. And you’ll fall head-over-heels for our heart-themed desserts – a dreamy end to a deliciously filling, slimming meal. Sometimes life knocks even our best-laid healthy-eating plans off course. Whether it’s stress, tiredness or just plain boredom, we show how you can identify your danger points and stay on track during tricky times. There are plenty of motivational real-life stories to inspire you, too. Meet cover star Jennifer, embracing an exciting new future after losing 9½st; married couple Andrew and Paula, who’ve lost a combined 14st 9lbs; and six more Slimming World members who are enjoying the health and wellbeing benefits of achieving their target weight. Plus: an exclusive seven-day menu plan; how to stop smoking and slim; and our pick of the season’s brightest styles – for your slimmest and best-ever spring!

Other Articles in this Issue