It’s safe to say the lovely ladies at the Meringue Girls know a thing or two about making a good meringue. An array of multi-coloured treats, for sale at big department stores around the country, flavours like gin & tonic and watermelon are top of the list. But now you can make these sugary beauties at home, following their simple recipe, with thanks to Rangemaster, the super duper ovens behind the creations.

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Plus, as a special treat (because it’s Christmas), we’ve also included other festive desserts that can be paired perfectly with meringue kisses. The kind that make you feel all warm and fuzzy inside. Enjoy.

 Meringue Girls: The Mix

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Meringue Mix: Gluten-Free

Makes about 50 kisses

INGREDIENTS
150g egg whites (5 eggs)
300g caster sugar

METHOD
1. Start by lining a large FLAT baking tray with baking paper

2. Preheat oven to 200°C. Line a DEEP roasting tray with baking paper, pour in caster sugar and put it in the oven for about 5 minutes. Heating the sugar helps to create a glossy, stable mixture.

3. Meanwhile, crack the egg whites into a nonplastic bowl. Make sure your bowl and whisk are free from grease. At first whisk slowly allowing small stabilizing bubbles to form, then increase the speed until the egg whites form stiff peaks.

4. The sugar should be ready to take out of the oven at this point.

5. Turn your Rangemaster oven down to 100°C.

6. While you whisk at full speed, VERY slowly, spoon by spoon, add the hot sugar to the meringue mixture. Once you have added all of the sugar, continue to whisk on full speed for about 5 minutes. Feel a bit of the mixture between your fingers, if you can still feel the gritty sugar keep whisking at full speed until the sugar has dissolved and the mixture is smooth, stiff and glossy.

Eat with…

1. Boozy Winter Eton Mess

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INGREDIENTS
1/2 batch of meringue girls mixture
Pink food colouring
2x tbsp freeze-dried raspberries
1 pomegranate (seeds bashed out for garnish)
2 tbsp freeze dried raspberries for garnish

FOR THE BRANDY CREAM:
500ml cream
2 tbs icing sugar
Big splash of brandy (to your taste)

FOR THE CLEMENTINES:
4 clementines (pealed and segmented)
300mls Cointreau

METHOD
1.Turn your Rangemaster oven to 100°C. Line a flat baking tray with parchment.

2. Using your 2 tbs of freeze-dried raspberries ground into a fine powder, fold into your meringue mixture until just combined.

3. Paint the inside of your piping bag with natural pink food colouring, spoon mixture into your piping bag, cut the tip and start piping.

4. Once you have piped out all your Raspberry kisses, place in the oven.

5. Start by soaking your clementines. Pour the Cointreau into a bowl with the clementine segments.

6. Stir insuring all of the segments are coated with the alcohol, cover and leave to soak in the fridge for at least 2 hours (even better
over night).

7. Then onto the brandy cream. Pour the cream into a mixing bowl with the icing sugar. Whisk until just thick being very careful not
to over mix. Add a big splash of brandy and fold into the whipped cream with a spoon.

8. Plate up and enjoy!

2. Spiced Apple Crumble with Cinnamon Kisses 

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INGREDIENTS
1/2 batch of meringue girls mixture
1 tsp cinnamon
500g Madagascan Vanilla custard

FOR THE SALTED CRUMBLE
50g butter, room temperature
50g plain flour
50g golden caster sugar
25g flaked almonds
1 tsp flaked sea salt

FOR THE STEWED APPLES
4 Bramley cooking apples, peeled, cored and roughly chopped
1 tbsp dark brown sugar
Pinch of cinnamon powder

METHOD
1. Turn your Rangemaster oven to 100°C. Line a flat baking tray with parchment.

2. Start by flavouring your meringue girls mixture. Using 1/2 tsp of cinnamon powder, fold into your meringue mixture until just
combined.

3.  Spoon mixture into your piping bag, cut the tip and start piping. Once you have piped out all your cinnamon kisses, dust the top of the meringues with the remaining cinnamon and place in the Rangemaster oven for 35-45 minutes.

4. Next make the salted crumble. Preheat your Rangemaster oven to 180°C. Using your fingertips, mix the butter, flour, sugar and salt until it forms breadcrumbs.

5. Scatter crumble and flaked almonds on a baking tray and bake for 15 minutes, tossing occasionally until crumble is golden brown. It
will harden once cooled.

6. Then onto the stewed apple. Place chunks of apples in a pan with a splash of water, 1 tbsp of sugar and a pinch of cinnamon. Gently stew until soft, but not mushy.

7. Just before serving, make the custard, or use a good quality shop bought carton. To plate up, pile some steaming stewed apples into a small bowl, top with four cinnamon meringue kisses, sprinkle with lots of salted crumble and pour over warm custard.

3. Mayan Chilli Chocolate with Floating Kisses

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INGREDIENTS
1/2 batch of meringue girls mixture
2 tbsp of dark good quality cocoa (at least 70%) !

FOR THE HOT CHOCOLATE:
1 red chilli
1 tbs cocoa powder
150g good dark chocolate
800mls full fat milk
5 cardamom pods
5 cloves
2 cinnamon sticks
2 star anise
A hand full of dark brown sugar (to taste)
(Mezcal if you want to make it cheeky!)

METHOD
1. Turn your Rangemaster oven to 100°C. Line a flat baking tray with parchment.

2. Start by flavouring your meringue girls mixture. Using 1 tsp of high quality 70% Cocoa powder, fold into your meringue mixture until just combined.

3. Spoon mixture into your piping bag, cut the tip and start piping. Once you have piped out all your Chocolate kisses, dust the top of the meringues with the remaining cocoa and place in the Rangemaster oven for 35-45 minutes.

4. To make your hot chocolate, start by slicing your red chilli directly down the middle, keeping seeds.

5. Infuse the milk: Pour the milk into a medium sized saucepan. Add the sliced chilli, all of your spices: Cardamom, Cloves, Cinnamon and Star Anise, the brown sugar and cocoa powder and slowly start to heat on the hob. Bring to a gentle simmer.

6. Once the spiced milk is simmering, take off the heat and sieve into another pot to get rid of the spices and the chilli. Place back on a very low heat and add your dark chocolate.

7. Stir until chocolate has melted then take off the heat. Taste to check if it needs more sugar.

8. Using your best tea cups, pour your chocolate in while it’s hot! (Add Mezcal). Top with your beautiful meringue kisses!

Recipe and images thanks to the Meringue Girls and Rangemaster.