Meringue kisses

My greatest weakness in cooking has always been meringues… not for taste just I could never cook them right, either they go brown or they flatten in the oven or they just wont go crisp. So I set myself a challenge for the last few weeks to resolve this, yes it took me a few weeks… but I have learned where I have gone wrong. No 1, I have always set the oven too high and didn’t have enough patience to wait and No 2, I didn’t whisk them enough. But now I am proud to say Ta Dahhh I am able to cook them perfectly with a low set temperature and a sore arm! So to kick start this week I have put up this cute little recipe which is addictive but fun to make. Believe me they wont last long…..


  • Handful of mini marshmallows
  • 3 tbsp of Strawberry jam
  • 100g Dark chocolate
  • 4 Egg whites
  • 100g Caster suagr
  • 100g Icing sugar
  • 1 tsp White wine vinegar


  1. Preheat the oven to 100 degrees.
  2. Whip the egg whites until they form soft peaks and slowly add in the icing and caster sugar 1 tbsp at a time while whisking.
  3. Add in the vinegar.
  4. Line a baking tray with grease proof paper and arrange the marshmallows evenly spaced out.
  5. Heat up the jam and brush it on the inside of a piping bag.
  6. Spoon the meringue mixture in the piping bag approx half way and twist the top.
  7. Squeeze out on top of the marshmallows into bite size pieces.
  8. Pop into the oven for approx 1.5 hours.
  9. Meanwhile melt the chocolate in a bowl over simmering water.
  10. When the meringues are cooked, allow to cool and dip the bases into the chocolate.
  11. Place back onto the grease proof paper and pop into the fridge for 15 mins.

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