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


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

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

271 Comments View Comments

  1. Rating: 5

    I’ve got no stand mixer, and a broken hand mixer. I did this by hand the whole time and it’s totally possible, just maybe skip arm day 🙂

  2. Rating: 4.5

    I’m 12 and I made these easily! Thanks Anne Reardon!

    • I’m 12 as well and I love cooking!! I am making these right now!!

  3. Rating: 5

    Hello Ann. I love your videos, and even though I’m only twelve, You’ve inspired me to take up baking as a hobby. For my younger brother’s i am planning to make a cake inspired from a video game he really likes. I would like to know if it’s possible for me to do these unflavored? Thank you very much 🙂

  4. Rating: 5

    hi Ann, I was try to make your lime meringue recipe but somehow when I baked it, after an hour it start to melt and flat like this, I don’t know the reason why. I reduce the amount of sugar in your recipe into 3 tbsp because I don’t like too sweet and other than that It exactly the same
    hope you see my comment soon

    • Hmm, I’m not Ann but maybe you didn’t whisk enough air into it and it deflated? Idk, just a theory lol

  5. Rating: 5

    Hi! I’m super new to baking, and this seems to be about my speed, lol.
    I’m wondering, with the flavoured meringues, is the amount of flavouring added the amount you would add to a full batch, or is it meant for 1/4 of the batch once you divvy up the batter? Sorry if this was mentioned and I missed it. Thanks!

    • Hey, I was wondering the same thing, did you figure it out?

    • i watched the video, and it seems to be for 1/4 of the batter. even though this reply is 3 years later i hope it helps.

  6. Rating: 4

    Loved these! I could even make it using brown sugar!Could you do a mini snickers recipe?

  7. Rating: 4

    Hello Ann Reardon!
    I live in Leinster Ireland,and,as a big fan of yours I have tried almost every one of your recipes!
    I would just like to let you know that I am only 10 years old but you and your recipes have inspired me to follow my dreams to become world famous pastry chef.?????

  8. Rating: 5

    hey, I made these for my family and they loved them. I made lime and instead of raspberry, I did blueberry. Thanks for the idea and recipe

    • Great to hear Eden, I’m glad you loved them

  9. Rating: 4.5

    I tried plain ones chocolate ones and lime ones
    The lime ones didn’t work but I added liquid food colouring

  10. Rating: 5

    I used lemon instead of lime. They taste WONDERFUL with the raspberry! Just like pink lemonade!!!

    • awesome idea to combine flavours – were they in the one meringue or did you just eat them together?

  11. I tried a batch of the raspberry ones to give away as treats, but they wouldn’t bake — even after 4 hours at 215 degrees F. I then raised the temperature to 250 F for another 2 hours and not only are they still not coming off the parchment paper, they taste burnt. Any idea of what went wrong?

  12. Hi Ann,

    Can I use egg whites from a carton?

    I love your videos! 🙂

    • Hi Ana, No those will be pasteurised egg whites and they wont work with this recipe.

  13. Hi Ann,
    I tried to make the lime meringues and it did not turn out well. When i put them in the oven they looked fine then after 35 mins they started turning brown. After the 2 hours I took them out and let them cool and I tried one and it tasted burnt and also the lime tasted so sour, but I put one tablespoon of the lime juice. How do I fix it?

    • Hi Cookie, They sound overcooked. Reduce your oven temperature and if the lime taste was too strong then use about half the quantity next time.

  14. Hi Ann,
    I tried to make the batch but it was small but it still worked so I wanted to add melted chocolate to it but it started to become a liquid mixture so what shall I do?

    • Hi Habiba, you cant add melted chcolate to these, it will cause the sugar to dissolve.

  15. your recipe is not worthy to be used

    • Well I love it Hiro. It works a treat for others and me too. I love making these as a gift for friends.

    • Hello Ann Reardon!
      I live in Leinster Ireland,and,as a big fan of yours I have tried almost every one of your recipes!
      I would just like to let you know that I am only 10 years old but you and your recipes have inspired me to follow my dreams to become world famous pastry chef.?????
      What recipe?

      • Hi Bo, There are so many recipes here – that would take a long time to make them all, do you have a favourite?

  16. What brand and style is that mixer haven seen that before

    • Hi Bonnie, This a Breville Stand mixer. It is an older model but there are some similar ones available in some countries called The Breville Bakery Boss.

  17. I accidentally forgot to whip up the eggs until they were fluffy before adding the sugar, and now it just won’t whip up. Is there anything I can do to fix it?

    • Hi E.N.D. , if you keep whipping you may get the sugar dissolve and the mix to whip up, but if you have already tried, then you will need to start over.

    • Mine wouldnt fluff up either.. Add 1/8 tsp of cream of tartar and itll whip right up!

  18. Hi Ann,
    Just wondering if you know how many grams of the baked meringues there would be in 1 batch…I’m selling them at a bake sale
    Let me know ASAP please 🙂

    • she said each batch makes about a tray and a half

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