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. Hi Ann!!
    I made a batch of lemon, lime, and mandarin orange and they were great!! I love your recipes so much, thanks Ann!!

    • Oooh, the madarin ones sound delightful. Glad you enjoyed making them.

  2. I do not get peaks. It just remains thin.

    • Hi Anna, make sure you are using fresh egg whites (not pasteurized) and keep beating till the peaks form. If you are finding that it still wont form peaks, then you have got some fat or oil in the mix either from the egg yolks or perhaps residue on the bowl.

  3. WOW! Ann you are amazing and I would LOVE to ‘meet and greet’ you.☺???

  4. Hi, is it possible to use melted chocolate to make the meringue instead of using coco powder? please try to reply Asap. thank you so much and I love your videos!?

    • Hi Jocelyn, No I am sorry but melted chocolate would not be ideal in this case. Melted chocolate is warm and oily which impacts on the meringue.

  5. Hi Ann!
    Would it be possible to use maple syrup to flavor the meringues?

    • Hi Juliet, You would need tp test this and see. In principle it should work.

  6. Here are my finished meringues! They were delicious 🙂

    • Oh, and they were raspberry and blackberry flavour!

    • They look so yummy Star Jackson.

  7. Can you use a different type of frozen berries instead of raspberries? For example: mixed berry meringues.

    Thanks

  8. Hello Ann ~ I love to watch your videos.
    I need to make “berry flavor” for these cookies and I am wondering: if I am heating to reduce water, does the fruit syrup need to cool prior to adding to the meringue batter?
    Thank you very much!!!

    • Hi Katherine, It is best if the berry flavour is cool, though it doesn’t need to be cold.

    • Hey Ann, I was wondering if you could make lemon meringues using the lime recipe but using the juice of a lemon instead? My mother loves lemon and I wanted to make something for her and I thought this would be a fun thing to make for her.

      • Yes you can,. The lime recipe is a good guide. If your lemons are very tart,, then you may need even less of the condensed flavor.

  9. Hello! I was wondering if I do not have baking paper can I just grease the pan?

    • Hi cuteaussie4, no don’t grease the pan as the oil will impact the meringues.

  10. can i use liquid food coloring instead?

    • Hi Alina, Liquid colors really impact on the meringue. You are better to use gel colors and minimize the moisture.

  11. Hey Ann
    Is there a way that I could use a whisk to whisk the eggs?
    We don’t have an electric beater.
    Pls help me!!

    • Hi Popsicle, you will have to use a hand mixer or whisk them but be prepared for hard work.

  12. Hi Ann! I was wondering if I could use the same flavouring method to flavour the macaron shells, (meringue part) Thanks!

  13. Hi Ann.. can we use strawberries too for strawberry flavour meringue kisses?

    • Hi Marchana, Yes you can but you would need to create a concentrated flavour base as per the other recipes and make sure you filter out any seeds or pulp.

  14. Hi! I was wondering if you knew how many grams it is for the egg whites? Since I have smaller and larger eggs I don’t think the results would be the same and I want to have a recipe that will always give the same results 🙂

    • Hi Pam, Ann uses a standard sized egg which is usually 55-60g for a whole egg. I am unable to give you an exact weight for the egg whites alone. If you think your eggs are larger, you might need to increase the suagr quantity a little.

  15. Hi Ann, can I use a whisk and beat the egg whites or do I have to use electric beater???

    • Hi Maisha, For best results use an electric beater. It is possible to use a whisk but very hard to get good results.

  16. Hi Ann, can I subtitute the chocolate with more cocoa powder and evaporated the passion fruit juice like you did with the lime juice instead of using syrup? I really love your videos! Wish you a Merry Christmas Ann!

    • Hi Kim, The chocolate meringues without the chocolate and just the cocoa powder just won’t taste chocolatey enough. In each recipe, Ann condenses a fruit juice to get a flavour base. With passion fruit juice you usually have only a very small amount of juice in the fruit, so it is not easily condensed to use in this way.

  17. These were amazing I made the chocolate ones and the lime ones you were sooo right. The fruit ones do burst in opyour mouth. These are AAAMMMAAAZZZIIINNNGGG.

  18. Hi Ann! Could I use juice for this recipe or would I use something else? If I can use juice would I just microwave it until I get 1 or 1 1/2 tablespoons or would it be different? Btw I love your videos they are really inspiring!

    • Hi Talia, You can use juice but you do need to condense it down to minimize the amount of liquid and maximize the flavor. Some ‘juices’ are not really juice though and have other colourings and flavourings, so you may need to experiment till you get a result you are happy with. Be careful using the microwave as it is easy to burn or over cook your juice. It is easier to manage this on the stove rather than the microwave so you slowly evaporate the liquid.

  19. It’s really great that people are sharing this inmaifotron.

    • I know right

  20. Hi Ann,
    I tried your recipe and they turned out perfect:) thanks
    But the only problem was I used jell colour to colour my meringues but the it didn’t turn the same colour! How to get it as your one in the video?

    • Hi Reena, It is difficult to answer you question without seeing your result. Colours will vary by brand.. You may have too use a little less or a little more colour. Generally gels are very concentrated and you don’t need much at all to get a nice soft colour.

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