Gluten-free Cooking for Kids

Preheat oven to 180C. Line 2 or 3 baking sheets with non-stick baking parchment. Sift the icing sugar into a large bowl to remove any lumps. Add the ground almonds and stir through. Beat the egg whites on high speed. Add the salt and continue beating until soft peaks form. Now add the caster sugar bit by bit and continue beating until stiff peaks form. Add the vanilla essence. With a large metal spoon, add a third of the almond and icing mixture into the egg whites and combine thoroughly using brisk folding motions. Once incorporated add the rest of the almond mixture and fold through carefully and gently until combined. Don’t over mix but make sure there are no lumps. Using two small teaspoons, place little dollops of meringue mixture onto the prepared baking sheets. If you can, try and do this neatly, so that you end up with circles about the same size. This will make it easier when you come to sandwich them together. Leave some room in between as well, as the meringues will expand a bit in the oven. At this point, you need to leave these to sit for about 15- 20 minutes to dry out slightly. I have left them for up to an hour or more without any problem. When you are ready, place the meringues in the oven. Keep the door to oven slightly ajar. I usually wedge a wooden spoon in the door. You just need a small vent to let any steam escape. These will give them the crispy texture. Bake for about 10 minutes but keep an eye on them so they don’t burn. To test if they are ready, gently prod them. They should be puffed up and firm to the touch. Take them out and let them sit for about 5 minutes. You will need to gently prise them off the baking parchment. Be gentle as they are very delicate. Place them on a wire rack to cool completely before assembling. To assemble With a small palette knife smear a generous amount of nutella on the flat part of the meringue and sandwich with another meringue. For added effect, place them in small paper muffin cases. Watch them disappear. Makes about 24 Variations: You can use jam or lemon curd instead of Nutella. For coconut raspberry hugs and kisses, substitute 100g desiccated coconut for the ground almonds and sandwich together with raspberry jam.