Colourful Meringue Kisses

Processed with VSCO with c1 preset

So apparently it is nearly two months since I last posted… not quite sure how that happened! Earlier in the month, it was my birthday and I decided to make a chocolate orange cake.

I decided I wanted to top my cake with colourful meringue kisses, so here is how I made them! It was my first time making striped meringue kisses but I was really pleased with how they turned out!

You can find me on Instagram and Facebook

Colourful meringue kisses


90g egg whites

180g white caster sugar

Food colouring paste


It is best to use a freestanding mixture of electric hand whisk for this recipe (or you will need a serious amount of arm strength!).

Start by wiping your bowl and whisk attachment with lemon juice or a little bit of vinegar to get rid of any traces of grease.

Add the egg whites to the bowl, whisk on a low setting to begin with, until lots of little bubbles start to form. When this has happened, turn the speed up and allow the egg whites to reach stiff peaks.

Once the egg whites have reached stiff peaks add the sugar a tablespoon at a time. When all of the sugar has been added, whisk until the mixture is glossy and has reached stiff peaks again.

The best way to tell if your meringue is done is by rubbing a bit of the mixture between your thumb and forefinger. If you can feel sugar granules, put the mixture back on for a few minutes. The mixture is ready when you can’t feel the granules anymore.

Turn a plastic disposable piping bag inside out and paint stripes of your chosen colours from the tip to around 3/4’s of the way up the bag. Turn the bag back so the colours are on the inside of the bag. Carefully spoon your egg whites into the piping bag. Twist the top of the piping bag so none of the mixture can escape. Cut the bag at the end so you have an opening which is about 1.5cm wide.

Pipe a little meringue mixture into each corner of a baking tray and use it to stick down a sheet of baking paper. Pipe your meringue kisses by holding the piping bag a few centimetres above the baking sheet, squeeze a little and then once you have a nice base, stop squeezing and pull up. This may take a little practice but you will get there!

Bake in an oven which is preheated to 100c for 30- 40 minutes or until they come away from the baking paper easily.

Allow to cool before storing in an airtight container.


3 thoughts on “Colourful Meringue Kisses

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s