{"id":7901,"date":"2015-06-05T19:22:05","date_gmt":"2015-06-05T09:22:05","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=7901"},"modified":"2016-08-18T14:15:19","modified_gmt":"2016-08-18T04:15:19","slug":"fruity-meringue-kisses-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/fruity-meringue-kisses-recipe\/","title":{"rendered":"GIVEAWAY &#038; Fruity Meringue Kisses Recipe"},"content":{"rendered":"<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-8023\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/06\/IMG_7758-550x413.jpg\" alt=\"fruit eringue kisses how to cook that\" width=\"550\" height=\"413\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7758-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7758-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7758-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7758-400x300.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7758-800x600.jpg 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7758-1200x900-cropped.jpg 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/div>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/MsXqgU_a4AQ?rel=0\" width=\"550\" height=\"309\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>GOLDEN TICKET COMPETITION entries are now closed, Congratulations to the winners\u00a0<br \/>\n&nbsp;<br \/>\nSydney: Annie Chen   LA: Huiyeon Kim<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>SORRY THE MEET AND GREET EVENT on Saturday June 27th HAS REACHED CAPACITY AND SO YOUTUBE HAS HAD TO CLOSE REGISTRATIONS.<\/strong><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"text-decoration: underline;\">I will be back in LA for vidcon<\/span> and will be doing a couple of first to get there\u00a0<span style=\"text-decoration: underline;\">giveaways <\/span>(50 people\/day) at one of the stalls while I\u2019m there. I\u2019ll 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<img decoding=\"async\" class=\"wp-smiley aligncenter\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-includes\/images\/smilies\/icon_biggrin.gif?2d1273\" alt=\":D\" \/><\/strong> <\/p>\n<p style=\"text-align: center;\"><strong>See you there, \u00a0Ann Reardon<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>Basic Meringue Kisses Recipe:<\/strong> (makes approximately 1 \u00bd trays of meringues).<br \/>\n2 egg whites<br \/>\n65g (2.29 ounces) or 1\/4 cup plus 1Tbsp caster (super fine) sugar<br \/>\n1 tablespoon icing or powdered sugar<\/p>\n<p style=\"text-align: center;\">Place your egg whites into the bowl of an electric mixer and mix on high speed until they are fluffy,\u00a0then add in a little sugar at a time. \u00a0Next 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.<\/p>\n<div align=\"center\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-8019\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/06\/IMG_7693-550x413.jpg\" alt=\"lime meringue recipe how to cook that\" width=\"550\" height=\"413\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7693-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7693-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7693-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7693-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/strong><\/div>\n<p style=\"text-align: center;\"><strong>Lime Meringue Recipe<\/strong><br \/>\n1 lime<br \/>\ngreen gel food colouring (optional)<br \/>\nJuice the lime and microwave the juice to reduce it to 1 tablespoon in volume. \u00a0Add\u00a0to the basic meringue recipe.<\/p>\n<div align=\"center\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-8022\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/06\/IMG_7725-550x413.jpg\" alt=\"raspberry meringue kisses recipe\" width=\"550\" height=\"413\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7725-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7725-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7725-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7725-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/strong><\/div>\n<p style=\"text-align: center;\"><strong>Raspberry Meringue Recipe<\/strong><br \/>\n1 cup or 140g (4.94 ounces) of frozen raspberries<br \/>\n2 Tablespoons or 30 millilitres (1.01 fluid ounces) of water<br \/>\nred gel food colouring (optional)<\/p>\n<p style=\"text-align: center;\">Put the raspberries and water into a saucepan, heat and stir. Once the fruit is broken down push through a sieve.<br \/>\nMicrowave the juice to reduce it to 1 \u00bd Tablespoons. \u00a0Add to the basic meringue mixture.<\/p>\n<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-8020\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/06\/IMG_7698-550x413.jpg\" alt=\"chocolate meringue kisses how to cook that\" width=\"550\" height=\"413\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7698-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7698-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7698-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7698-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/> <\/div>\n<p style=\"text-align: center;\"><strong>Chocolate Meringues<\/strong><br \/>\n1 Tablespoon unsweetened cocoa powder<br \/>\n40g (1.41 ounces) dark chocolate<\/p>\n<p style=\"text-align: center;\">Sieve the cocoa powder and finely chop the chocolate. \u00a0Gently fold into the basic meringue recipe.<\/p>\n<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-8021\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/06\/IMG_7702-550x413.jpg\" alt=\"meringue kisses how to cook that youtube\" width=\"550\" height=\"413\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7702-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7702-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7702-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7702-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/div>\n<p style=\"text-align: center;\"><strong>Passion Fruit Meringues<\/strong><br \/>\n1 small 170g (6 ounces) tin or 2\/3 cup of passionfruit in syrup<br \/>\nyellow gel food colouring (optional)<br \/>\nDrain\u00a0a tin of passionfruit\u00a0and add 1 \u00bd Tablespoons of the syrup to the basic meringue recipe. Add yellow colouring if desired.<\/p>\n<p style=\"text-align: center;\">by Ann Reardon <a title=\"Welcome to How To Cook That\" href=\"https:\/\/www.howtocookthat.net\/public_html\/\" target=\"_blank\">How To Cook That<\/a><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/fruity-meringue-kisses-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7758-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"fruit eringue kisses how to cook that\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7758-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7758-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7758-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/06\/IMG_7758-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"8023\" \/><\/a><p>&nbsp; GOLDEN TICKET COMPETITION entries are now closed, Congratulations to the winners\u00a0 &nbsp; 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\u00a0giveaways (50 people\/day) at one of the stalls while I\u2019m there. I\u2019ll put all the details on<\/p>\n","protected":false},"author":1,"featured_media":8023,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,152,156],"tags":[2168,2170,2167,2173,2165,2174,2172,2166,2169,2171,2102],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7901"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=7901"}],"version-history":[{"count":44,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7901\/revisions"}],"predecessor-version":[{"id":42984,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7901\/revisions\/42984"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/8023"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=7901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=7901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=7901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}