Raspberry Ripple Meringue Kisses

I’d actually never had a meringue until the grand old age of 21. Embarrassing, I know. So let me tell you about that big day, where I not only ate meringues for the first time, but I also ate my weight in all things cake!   

Tate & Lyle held a “Tasting House” day in London. I entered a competition to go and hey-ho, I WON! So Shirley and I got too spend a couple of hours eating lots of amazing edible treats, from a rainbow cake about 10ft, an edible Egyptian pyramid, pillows made out of cake, walls covered in macaroons, bathtubs filled with flavoured popcorn, edible ornaments… Literally a dream world, an edible dream world at that! So part of this house, was an edible rug made out of 1,081 colourful meringues, made by The Meringue Girls!

The beautiful thing with meringues is that they’re so open to a range of flavour combinations! I always thought they would be really hard to make, but they’re really simple. Minimal effort, maximum gain. I’ve got plans for my next batches to be full of pistachio and dark chocolate, orange, cinnamon. BBC Good Food have some inspiration for great flavour combinations for your very own “experimental meringue”, so check them out too if you fancy making a batch of various flavour meringues.

Raspberry Meringue Kisses

A quick and easy recipe for meringue kisses filled with raspberries 

Course Confectionary
Author FentonEats


  • 4 eggs
  • 240 g caster sugar
  • 10 g freeze dried raspberries sainsburys do these
  • pink food colouring


  1. Preheat the oven to 140C/120C fan/gas mark 1/275F, and line a large baking tray with baking parchment - meringues can stick to greaseproof paper and foil so use baking parchment instead if you can. (I used two baking sheets, for making lots of small meringues) 

  2. In a large and clean bowl - grease will do no good for the meringues, so be thorough with cleaning the bowls - tip the egg whites in and whisk away, starting slow allowing bubbles to form (these are stabilising) and then gradually increase the speed, until they form soft peaks

  3. Once you have soft peak, start adding in the sugar, 1 tablespoon at a time.

  4. Keep whisking until you achieve a thick and glossy meringue, should take you 5-7 minutes, and the best thing to do here, is with clean dry hands, sample a bit to make sure the mixture doesn't feel sandy or gritty, but is smooth and glossy. While the mixture is mixing, you may want to prepare you piping bag, have a scroll down for instructions

  5. At this point, using a spatula, gently fold in the freeze dried raspberries (or whatever fruits you're using), so there's a nice, roughly even distribution

  6. Pipe the meringues onto the baking tray - have a read of "The Piping Bag" instructions for some tips

  7. Bake for 1 hour, however at 30 minutes, turn the temperature of the oven down by 20 degrees, so thats, 120C/100C fan/255F/gas 1/2 

  8. Remove from the oven and allow to cool for a few minutes before moving onto wire racks


  1. Using a wet paintbrush/finger, paint lines of undiluted food colouring along the inside of the piping bags. Be generous, we want big, bold colours!

  2. Snip the end of the piping bag off and place the nozzle inside

  3. Put the piping bag with the nozzle into a tall glass or jug - this will help to fill the bag

  4. Fill the bag with the meringue mixture, lift up and twist the end to seal

  5. Begin piping your meringues - have the bag about 2cm vertically above the baking tray and apply and even pressure on the bag slowly lifting as you squeeze away. To achieve a nice peak at the top, push down just a tad on the micture and quikly pull the nozzle up and away!

Recipe Notes

2:1 ratio of sugar to egg whites
weigh the egg whites out and then use double the amount of sugar, so 100g egg whites mean you'll need 200g of caster sugar
Now no wasting! You can freeze the yolks for use later, perhaps for custard! 
For the piping bag - Instructables has good instructions

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