“Lemon” Meringue Kisses

Lemon meringue kisses


Makes approximately 20 double kisses



  • 2 egg whites at room temperature
  • 100g castor sugar
  • 1/2 tsp cream of tartar
  • 2 eggs

Citric Acid Curd

  • 1/3 cup (80g) castor sugar
  • 30ml water
  • 60g Nuttelex
  • 1 tsp citric acid

Mock Cream

  • 1/2 cup castor sugar
  • 1/3 cup water
  • 225g Nuttelex
  • 1 tsp vanilla essence
If you choose to sandwich them together with regular cream, this will add dairy to this recipe


Citric acid curd: 

Have the citric acid curd made and cooled, before starting the meringues.
  • Combine all the ingredients into a heat proof bowl that can be placed over a saucepan of simmering water
  • Stir constantly until the mixture thickens such that is thickly coats the back of a wooden spoon (~8-12 minutes)
  • Transfer to a bowl, cover and then refrigerate until cool


  • Preheat the oven to 120 degree Celsius
  • Line 2 baking trays with baking paper
  • Whisk the egg whites and cream of tartar until stiff
  • Over the next 5-6 minutes gradually add the castor sugar, beating well between additions
  • After all the sugar has been added, beat the mixture for a further 6-8 minutes
  • Fill each tray with drops of heaped teaspoon quantities of the meringue. Or pipe small circles onto the baking paper instead. This will help to make them more uniform in size.  Allow a little spreading room between each
  • Using a skewer, swirl about 1/4 tsp of citric acid curd through the top of some of the meringues. You can do this to all, or you may choose to leave some plain
  • Place the trays on either side of the centre of the oven and cook for 1 hour. Rotate the trays after half an hour
  • Turn off the oven, keep the door a little ajar and let them cool in the oven

Mock Cream:

  • In a saucepan, dissolve the sugar in the water over medium heat, then bring the mixture to the boil. Simmer for 5 minutes.
  • Cool in the fridge
  • Beat the Nuttelex until pale, then beat through the vanilla
  • While shipping the Nuttelex on medium speed, gradually add the cooled sugar mixture and beat until light and fluffy

To Serve:

  • Join 2 of the meringues together either with the extra citric acid curd, or the mock cream.
  • You will have leftover citric acid curd and mock cream
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

Free from gluten/wheat and dairy foods

containing gluten/wheat and or dairy foods

free from gluten/wheat or dairy food

containing gluten/wheat and or dairy foods

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