Bunny Little's Raspberry Meringue Kisses - Recipe

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Raspberry Meringues 3

This exclusive recipe was made for Love Food Love Drink by Katy Taylor, the founder of Bunny Little's Bakery. Check out our interview with her here!

  • 50g egg white
  • 100g sugar
  • 20g Raspberry Puree (blitz fresh raspberries)
  • 1 teaspoons vanilla extract
  • 2 teaspoons of red food colouring
  • A Splash of water


  1. Preheat your oven to 150 degrees.
  2.  Line a baking tray with non-stick baking paper.
  3. In a large clean bowl, beat the egg whites until stiff. Gradually beat in the sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in the vanilla extract.
  4. Blitz fresh raspberries to create a puree. Add the raspberry puree to the egg, sugar and vanilla mixture until fully incorporated.
  5. Pipe or spoon small portions onto tray. Next put 2 teaspoons of red food colouring with a splash of water in a spray bottle and spray meringues to create a dabbled effect.
  6. Bake for 35 minutes, or until dry but not browned. Turn off the oven but leave meringues to cool down completely inside it before assembling on a plate ready to eat!
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