Ann Reardon

GIVEAWAY & Fruity Meringue Kisses Recipe

fruit eringue kisses how to cook that

 

GOLDEN TICKET COMPETITION entries are now closed, Congratulations to the winners 
 
Sydney: Annie Chen LA: Huiyeon Kim

SORRY THE MEET AND GREET EVENT on Saturday June 27th HAS REACHED CAPACITY AND SO YOUTUBE HAS HAD TO CLOSE REGISTRATIONS.

I will be back in LA for vidcon and will be doing a couple of first to get there giveaways (50 people/day) at one of the stalls while I’m there. I’ll put all the details on a youtube vid closer to the date. If you are going to vidcon make sure you follow me on instagram @howtocookthat so you can get instant notification when the giveaway is live:D

See you there,  Ann Reardon

 

Basic Meringue Kisses Recipe: (makes approximately 1 ½ trays of meringues).
2 egg whites
65g (2.29 ounces) or 1/4 cup plus 1Tbsp caster (super fine) sugar
1 tablespoon icing or powdered sugar

Place your egg whites into the bowl of an electric mixer and mix on high speed until they are fluffy, then add in a little sugar at a time.  Next add in the super fine (icing) sugar. Continue to whisk on high speed until they have stiff peaks. Pipe onto non-stick baking paper and bake them in a low oven around 100C (212 degrees Fahrenheit) for 2 hours.

lime meringue recipe how to cook that

Lime Meringue Recipe
1 lime
green gel food colouring (optional)
Juice the lime and microwave the juice to reduce it to 1 tablespoon in volume.  Add to the basic meringue recipe.

raspberry meringue kisses recipe

Raspberry Meringue Recipe
1 cup or 140g (4.94 ounces) of frozen raspberries
2 Tablespoons or 30 millilitres (1.01 fluid ounces) of water
red gel food colouring (optional)

Put the raspberries and water into a saucepan, heat and stir. Once the fruit is broken down push through a sieve.
Microwave the juice to reduce it to 1 ½ Tablespoons.  Add to the basic meringue mixture.

chocolate meringue kisses how to cook that

Chocolate Meringues
1 Tablespoon unsweetened cocoa powder
40g (1.41 ounces) dark chocolate

Sieve the cocoa powder and finely chop the chocolate.  Gently fold into the basic meringue recipe.

meringue kisses how to cook that youtube

Passion Fruit Meringues
1 small 170g (6 ounces) tin or 2/3 cup of passionfruit in syrup
yellow gel food colouring (optional)
Drain a tin of passionfruit and add 1 ½ Tablespoons of the syrup to the basic meringue recipe. Add yellow colouring if desired.

by Ann Reardon How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

269 Comments View Comments

  1. How do I make powdered sugar

    • Hi Alata, powdered sugar is icing sugar. It is sugar that is refined down to a powder. You usually get it at the supermarket.

  2. I made blue berry flavoured ones. I made a tray using blue food colouring and a tray without. They taste so good. Thanks

  3. Can I make cinnamon flavour and how much do I use?

    • Hi Valentina, You would have to do this to taste as Cinnamon can be pretty potent as a smell and a flavour, which some people love and others don’t. Maybe start with a quarter of a teaspoon and then see how they turn out.

  4. How long do I bake it in a gas oven and at what temperature?

    • Hi Valentina, Aim for the same temperature and time as a normal oven.

  5. Please, could you bake a Hogwarts-landscape? That would be sooo awesome!
    Thank you!

  6. Hi Ann! How many days can I keep them in airtight container? (maximum)
    Thank you! I love your videos!

    • Hi Ann, they will usually keep for a couple of weeks or longer.

  7. Hello! I was planning to make these for a bake sale, but I saw “caster sugar”. Would I be able to substitute it with powdered sugar instead?

    • Hi Rica, Caster sugar or superfine sugar is the best to use. You could try it with powdered sugar but the result may not be as effective.

  8. the normal sugar

  9. I tried thus and it turned out amazing.
    I love ur all ur videos so much

    • Thanks hamada.

  10. Can you make a monster high cake please

  11. Hey Ann readen I wanted to say please can you make me a Gient teenage mutant ninja turtles cake and a Gient Jive Barr

    • Thanks for the ideas Qmia!

  12. What could we use instead of icing or powdered sugar??? plz i REALLY want to try this recipe

  13. What is the difference between icing sugar and caster sugar? Why need to use both?plz can u say?

  14. How would you make vanilla flavored meringues

    • Hi Karla, you would replace the fruit juice with a small amount of vanilla extract.

    • Hi Karla, Just use a little bit of vanilla paste or a sml amount of essence instead of the reduced juice.

  15. I’ve tried to make them and there really good

  16. Hey Ann! I was wondering how these would hold up to being in direct contact with buttercream? I thought about using them as cupcake decorations, but I fear that the moist buttercream would cause them to become chewy/lose their crunch! Any advice?

    • Hi Kristi, You are right, moisture will impact meringues. If you pop them on just before serving it will minimize the impact.

  17. Hello Ann. I am subscribed to you channel and i think you a a genius when it comes to baking! I was just wondering… can you make one of these batches and split it into four and add the flavors in like that instead of making four batches which is a bit time consuming but you obviously have to put less of the juice in I would really appreciate it if you could help. Thank you!

    • Well Huda, you could but they do get eaten so quickly I would suggest making enough meringue mixture to make the 4 batches and flavouring each one as you wish. Otherwise it is a lot of effort for a very small quantity.

  18. Hi, do I NEED to use gel food colouring or can I use liquid food colouring. Thanks!! Keep up the great work!!!! 😉

    • Hi Jacqui, Gel colours will give stronger colour and are more stable in the mix. You can use liquid colours, but only use small amounts.

  19. Do I need to make 2 whites recipe for each flavour or divide one recipe in four plz explain

    • Hi Farah, The recipe will make one quantity of mix of one flavour.

  20. Hi can i make lemon flouvor

    • Hi Maria, Yes you can. Use the lime recipe as your example and replace the lime juice with lemon juice.

      • Hi Ann do I add cream of tar tar?

        • Hi Jana, There is no need to with this recipe.

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