Sweet & Striking: How to Make Gorgeous Raspberry Meringue Kisses with Pink Stripes

While the notion of “forced romance” on specific holidays might not appeal to everyone, the sheer delight of baking something beautiful and delicious is a universally cherished experience. This time of year often sees an abundance of pink and red hues, inspiring a wonderful opportunity to play with food coloring and create visually stunning treats. Enter these vibrant raspberry meringue kisses, a truly enchanting dessert that’s perfect for any occasion, from a romantic gesture to a delightful afternoon tea.

These adorable meringues are more than just a sweet bite; they are a miniature work of art. The beautiful striped effect, which makes them truly stand out, is achieved with a clever yet simple technique: painting stripes of gel food coloring down the inside of a piping bag before filling it with the fluffy meringue mixture. This method ensures each meringue kiss boasts unique, eye-catching swirls of color, making every piece a conversation starter.

The Art of the Stripe: Creating Visually Stunning Meringues

Achieving those perfect, vibrant stripes is surprisingly straightforward, and it allows for endless creative possibilities. For these particular raspberry meringue kisses, we used a lovely pink gel food coloring, which tends to yield much more intense and consistent colors compared to liquid food coloring. The trick is to use a clean artist’s paintbrush to carefully paint vertical lines of gel food coloring along the inner surface of your piping bag. Don’t be afraid to be a little heavy-handed, as a generous application ensures bolder, more defined stripes. As I’ve found in my own kitchen, sometimes those unexpectedly deep shades can turn out even more striking than initially planned!

You can experiment with any color combination that suits your fancy – perhaps a delicate lavender, a cheerful yellow, or even multiple colors for a rainbow effect. The key is to use gel-based food coloring as it won’t thin out your meringue mixture, which is crucial for maintaining its structure and achieving that signature crisp texture. Once your piping bag is adorned with these colorful streaks, carefully fill it with your prepared meringue, twisting the top to seal it. As you pipe, the meringue will pick up the color from the sides of the bag, creating a beautiful marbled or striped pattern.

Infusing Flavor: The Raspberry Secret

The delightful raspberry flavor in these meringues comes from a somewhat unconventional but incredibly effective ingredient: seedless raspberry jam. Traditionally, meringues are flavored with extracts or freeze-dried fruit powders. However, integrating jam into the meringue mixture once it has been whipped to stiff peaks offers a wonderfully rich and authentic fruit taste. Initially, I harbored a slight doubt that the jam might interfere with the meringue’s ability to crisp up properly, fearing it would introduce too much moisture. To my pleasant surprise, these raspberry-flavored meringues turned out perfectly – crisp on the outside with a delicate, yet distinct, raspberry essence throughout.

To ensure I was offering the absolute best recipe, I even conducted a small kitchen experiment, making several batches. Some were made with the seedless raspberry jam, and others with powdered freeze-dried raspberries, which are a more common choice for meringue flavoring. The results were clear: both my partner Damian and I overwhelmingly preferred the meringues flavored with jam. This is why I’m sharing the jam-infused recipe with you today – it truly delivers on both flavor and texture. And yes, this extensive testing did leave me with at least a hundred meringues, but that’s hardly a complaint when they’re this delicious!

Alternative Flavoring: Freeze-Dried Raspberries

Should you prefer to use freeze-dried raspberries, the process is slightly different but equally effective. You’ll need about 2 ½ tablespoons of freeze-dried raspberry pieces. Grind them in a pestle and mortar (or a small food processor) to a fine powder. For the smoothest result, pass this powder through a sieve to remove any remaining seeds or larger bits. Once you have a fine, vibrant powder, gently fold it into the meringue mixture after it has reached stiff peaks. The freeze-dried powder provides an intense, natural raspberry flavor without adding extra moisture, resulting in a slightly different but equally delightful texture.

The Art of Baking Meringues: Patience and Precision

Baking meringues is more about drying them out slowly than cooking them, which is why a very low oven temperature is crucial. It’s important to note that an exact bake time for meringues can be elusive, as it highly depends on the specific quirks of your oven. For instance, what used to take 45 minutes in my old oven now takes a full two hours in my current one. The golden rule is to bake them at the lowest temperature your oven can reliably maintain, usually around 100°C (215°F) or gas mark ¼.

Monitoring is key. Begin checking your meringues after about 35 minutes, and then continue to check every 15-20 minutes thereafter until they are done. You’re looking for a crisp exterior and a base that peels easily from the parchment paper without sticking or tearing. Due to the addition of jam, you might find that the meringues still feel a little soft or slightly yielding when they are actually done. Don’t fret! This is normal. They will crisp up beautifully after you remove them from the oven and let them sit for a minute or two.

To accurately determine if they’re ready, take one meringue out of the oven and let it cool for a moment. Then, gently try to peel it off the baking paper. If it feels firm and crisp, and detaches cleanly with its base intact, then your batch is ready. If it’s still soft or sticky, simply pop them back into the oven for another 15 minutes and repeat the test. Meringues are a lesson in patience, but the crispy, melt-in-your-mouth reward is well worth the wait. Once fully cooled, store them in an airtight container to maintain their crispness for several days.

These delightful little bites are utterly fantastic on their own, offering a delicate sweetness and a satisfying crunch. However, their versatility extends far beyond a simple snack. Imagine scattering them generously over a bowl of luscious vanilla or raspberry ice cream for an elevated dessert experience. They also make magnificent and charming decorations for cakes, cupcakes, or even a pavlova, adding both visual appeal and a burst of raspberry flavor. Whether for a special celebration or just a lovely treat, these raspberry meringue kisses are sure to impress.

Print

Raspberry Meringue Kisses

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Author Domestic Gothess

Ingredients

• 3 large egg whites (at room temperature for best results)
• 150 g (approximately 1 + ½ cups) caster (superfine) sugar
• 3 level tablespoons seedless raspberry jam (use a proper measuring spoon for accuracy)
• pink gel food coloring (or a color of your choice)

Instructions

• Preheat your oven to a very low temperature, around 100°C/215°F/gas mark ¼. This low heat is essential for drying out the meringues rather than baking them.
• Prepare two large baking sheets by lining them with greaseproof paper (parchment paper). You can use a tiny dab of meringue mixture in the corners to stick the paper down, which prevents it from sliding while piping.
• In a large, impeccably clean, grease-free bowl (this is crucial for meringue success), beat the egg whites using an electric whisk or a stand mixer until they form soft peaks.
• Gradually add the caster sugar, one tablespoon at a time, continuously whisking well after each addition. Ensure the sugar is fully incorporated before adding more.
• Continue to whisk the meringue for several more minutes until it becomes very thick, glossy, and forms stiff, firm peaks when you lift the whisk out of the bowl. The meringue should be shiny and hold its shape.
• In a separate small bowl, whisk the seedless raspberry jam until it’s smooth. Gently fold this smooth jam into the prepared meringue mixture until just combined. Be careful not to overmix, as this can deflate the meringue.
• Prepare your piping bag: fit it with a large plain or star nozzle (or simply snip the corner off a disposable piping bag). Turn the bag inside-out over a jug, vase, or your arm, holding the nozzle. Use a clean artist’s paintbrush to paint stripes of your gel food coloring down the inside of the bag, from the nozzle to the top.
• Carefully fill the piping bag with the raspberry meringue mixture and twist the top closed. Pipe small ‘kisses’ onto the prepared baking trays, leaving a little space between each meringue. Feel free to pipe a couple of different sizes for variety.
• Bake the meringues for approximately 45 minutes to 2 hours. The exact time will depend significantly on your oven and the size of your meringues (smaller ones will finish quicker). Meringues are ready when they can be easily lifted off the parchment paper in one piece without the bottom sticking. If the base comes away or feels sticky, they need more time.
• As mentioned, due to the jam, the meringues might still feel slightly soft when they are technically done. Remove them from the oven and let them sit on the tray for a couple of minutes. They should firm up as they cool. Test one by trying to peel it off the paper; if it’s firm and comes off cleanly, they are ready. If not, return them to the oven for another 15 minutes and recheck.
• Once completely cooled, store your beautiful raspberry meringue kisses in an airtight container at room temperature to maintain their crispness. Enjoy!

I’m delighted to share these gorgeous raspberry meringue kisses with fellow baking enthusiasts! You can find this recipe also featured on some of my favorite food communities like Totally Talented Tuesdays, Create Link Inspire, Foodie Fridays, Foodie Friends Friday, and Fiesta Friday. Join the conversation and share your own meringue creations!