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Raspberry Meringue Kisses

Check out this delightful recipe from Rob Kirby’s ‘Delicious Gifts’. Pucker up for these little beauties! Give to someone you love in a stylish apothecary glass jar.

Makes 30


  • 240g caster sugar, plus extra for dusting
  • 4 egg whites
  • ¼ teaspoon good-quality bright red gel food colour
  • 1 tablespoon seedless raspberry jam
  • 1 tablespoon finely chopped pistachios


Preheat the oven to 100°C/80°C Fan/Gas Mark ½. Line a baking tray with baking parchment and dust with a little caster sugar.

Whisk the egg whites in a food mixer until they form soft peaks. Continue whisking and slowly add half the sugar, making sure it is thoroughly incorporated into the egg whites.

Remove the bowl from the mixer and very slowly fold in the rest of the sugar using a large metal spoon. You should end up with a raw meringue that is thick and silky in texture and has a glossy sheen.

Add the gel food colour to the raspberry jam and mix together. Using a fork, gently drag the jam mixture through the meringue to marble, but do not over-mix.

Using a tablespoon, drop spoonfuls of the meringue onto the lined baking tray, then sprinkle the tops with finely chopped pistachios. Bake in the preheated oven for 1 hour or until the meringues lift easily off the baking parchment. Cool on a wire rack.