Mini Raspberry and Chocolate Meringue Kisses

These small and sweet meringues are a delight. They are crisp on the outside, and the chocolate and raspberry filling makes the inside soft and gooey. I made these for a friends baby shower, and they simply walked off the platter.

Serves: Around 16 meringue sandwhiches
Cooking Time: Around 3 hours in total


+ 1/2 lemon
+ 4 egg whites, at room temperature
+ 1 cup (220g) caster sugar
+ 1 teaspoon vanilla extract
+ 1 teaspoon white vinegar
+ 2 1/2 teaspoons cornflour
+ 125 g raspberries (fresh or frozen), crushed to a coarse pulp with a pulp (drain off extra liquid if using frozen berries)
+ 175 g dark chocolate, broken into small pieces
+ 2 cups (500 ml) pure cream


Preheat the oven to 140ºC fan-forced.

Wipe the inside of the bowl of an electric mixer with the cut-side of the lemon to remove any traces of oil. Add the egg whites and whisk until opaque and frothy. Add the caster sugar gradually, whisking on high speed until it has dissolved and the mixture is thick and glossy. You should be able to hold the bowl upside down without the meringue moving at all. Add the vanilla extract and vinegar, then sieve the cornflour over the mixture and fold in gently until combined. Add half the crushed raspberries and stir gently to combine.

Spoon the meringue mixture into a piping bag and pipe approximately 3 cm peaked rounds onto two trays lined with baking paper until the mixture is used up. Bake for 40 minutes or until the bases of the meringues are firm, swapping the trays over after 30 minutes. Turn the oven off and leave the meringues to cool in the oven for 1 hour, then remove and cool completely.

While the meringues are cooling, place the chocolate in a heatproof bowl. Heat 1 cup (250 ml) cream in a small saucepan over medium heat until almost boiling. Remove the pan from the heat and pour over the chocolate. Leave to stand for 5 minutes before stirring to combine. Place the chocolate ganache in the fridge for 30 minutes, or until thickened. Spoon half the thickened ganache into a piping bag.

Whip the remaining 1 cup (250 ml) of cream until stiff peaks form, then mix with the remaining ganache and crushed raspberries. Transfer to a second piping bag.

To assemble the meringue kisses, I would recommend finding an assistant as otherwise this can be a little cumbersome. Pipe a layer of chocolate ganache onto the flat side of one meringue, followed by a layer of raspberry chocolate cream, before sandwiching together with a second meringue. Repeat until complete.

Place in the fridge to chill for 15–20 minutes, before serving.

Original recipe sourced from What Katie Ate.

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