Meringue kisses

Why have one flavour meringue when you can have three! Dark chocolate chip flecked, dried strawberry or raspberry mixed with nibbed vibrant green pistachios or even zingy lemon. Spoil your family and friends for choice with these show-off, chewy-in-the-middle, meringue marvels.

Preparation time

65 mins, plus cooling


approx. 25 meringues


3 Respectful eggs, whites only

150g caster sugar

½ tsp cider vinegar

For the different flavours

25g dark chocolate, finely chopped

1 tsp cocoa powder, sifted

2g freeze dried strawberries or raspberries

15g shelled pistachios, finely chopped

½ tsp lemon extract

½ lemon, zest only


  1. Preheat the oven to 120°C/100°C (fan). Line two large baking trays with baking paper.
  2. Tip the egg whites in a large, clean mixing bowl (it must be spotless for it to work, and preferably stainless steel) and either in a stand mixer or with an electric whisk, whisk until stiff peaks. Add the caster sugar a tablespoon at a time and whisk for a further 4-5 mins until the sugar has all dissolved (rub a little of the mix between your fingers to check that you can’t feel any sugar).
  3. Add the vinegar and mix again for 30 seconds. Divide the mix into thirds into three separate bowls.
  4. Add the dark chocolate and cocoa to one bowl and gently fold until just combined. Add the strawberries or raspberries and pistachios to another bowl and gently fold until just combined. Finally add the lemon extract and lemon zest and gently fold.
  5. Transfer the mix from each bowl into 3 piping bags fitted with a 1cm nozzle.
  6. Keeping each bag vertical, gently squeeze, pulling up and away to make a peak on the line baking trays. Repeat with the remaining two flavours.
  7. Bake the meringue kisses in the oven for 45 mins and then turn the oven off leaving the trays in the oven until completely cold.
  8. Serve on their own or with whipped cream and fruit if you fancy.

Tip – store the remaining egg yolks in the freezer to add to cake batter to enrich or for homemade mayo.

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