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Meringue Kisses- A Recipe for Spring - alice & amelia
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Meringue Kisses- A Recipe for Spring

A couple of months ago I was hosting a dinner party for some friends. Whilst making a favourite recipe of mine for desserts I was left with egg whites. The obvious thing to make would be meringue but instead I decided to make some meringue kisses. I thought they would be the perfect addition to the table to nibble on in-between the main whilst the fondants were cooking.

Meringue is always a recipe that reminds me of Spring/Summer, enjoying an Eton Mess with freshly picked strawberries. Here is a fab way to enjoy meringue in a different form, meringue kisses.

The recipe for these is so simple. They look really effective when baked so I thought I would share it.


Your basic rule of thumb is for every egg white your going to want 60g of caster sugar. So you can adapt this recipe depending on how many egg whites you might have or want to use.


  • 3 Egg Whites
  • 180g Caster Sugar
  • Vanilla Extract
  • Food Colouring Gel (Colour of your choice)


  1. Preheat your oven to 140C/GasMark1 and line two baking trays with baking paper.
  2. If you haven’t already done so separate your egg yolks and whites.
  3. Putting the egg whites in a large bowl add in your caster sugar and vanilla. I really like the vanilla flavour so put in about a teaspoon.
  4. Using a handheld electric whisk, whisk the whites, sugar and vanilla together. Whisk on a nice medium-high speed and until the egg whites form stiff peaks. Basically this means if you dip your mixer in and pull it out the egg white meringue mix stands up. Another trick I like to try is turning the bowl upside down, obviously the mix should stay in the bowl (only try this if your sure it’s done as no-one wants meringue mix on the floor)!
  5. The mix should be nice and glossy.
  6. That is your mix complete. You can either free form the mix with a spoon onto the baking paper or like I did  use a piping bag. You could just cut the corner off but I used a round nozzle. If your NOT piping you’ll want to swirl some food colouring gel into the mix. If your ARE piping you can paint some food colouring up the inside of the piping bag. Use more or less depending on the darkness of the colour you want.
  7. Pipe onto the baking paper with one blob per meringue, go bigger/smaller depending on the size you want.
  8. Baking meringue is a bit of a tricky one as ovens are all different, so I would say anything between 20-40 minutes but check on them regularly.
  9. An easy way to know if the meringue is cooked is if it comes off the baking paper as this means the bottom is dry and cooked.
  10. Let them cool fully before enjoying!

The meringue kisses should be crisp on the outside but seriously melty and almost chewy on the inside. Mine didn’t come out quite uniform but I still think they look fab. The vanilla flavour in them is amazing, and the swirled colour makes them look effortlessly beautiful. Just typing this recipe up has made me want to bake these again and I’m looking forward to testing out some different colours and maybe flavours too!


These would work really well served on their own, or alongside ice-cream and strawberries! A nice easy bake that looks a lot harder than it actually is.

Do let me know if you try this recipe out, I would love to see!

Thanks for reading!xx





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