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Perfect meringues

Meringues are the perfect light and crisp accompaniment to any dessert and work as beautiful decoration as these can be made in any shape, size and colour from large cream filled nests to small star drop meringues. It can be difficult to make the 'perfect meringue' but this recipe has worked every time for me, enjoy!


2 egg whites

90g icing sugar

1/4 tsp cream of tartar or salt


Pre-heat the oven (preferably the top oven) to 100°C.

Line a large baking tray with greaseproof paper or a teflon sheet.

In a large bowl begin to whisk the egg whites on high with an electric whisk.

When the egg whites have become thicker and frothy add the cream of tartar or salt.

Continue whisking until the egg whites hold stiff peaks.

Begin to add the icing sugar one spoonful at a time, whisking on medium between each edition.

Continue whisking on medium until the egg whites hold stiff peaks again, this time they should be glossy.

Once the meringue mixture has been made you can shape them however you like, you can pipe large nest or dollop spoonfuls to make small or large mounds, here i have decided to split the meringue into different colours and pipe out star drops but you can do whatever you like.

Pipe or spoon out the the meringue onto the lined baking tray

Bake in the oven for 1-1 1/2 hours until crisp on the outside and easily removed from the tray.

Leave to cool in the oven with the door slightly open.

Store these in an airtight container at room temperature, they will last for about a week but its best to enjoy them in the first few days.

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