Lightest ever meringues

Lightest ever meringues

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(17 ratings)

Prep: 25 mins Cook: 1 hr Plus cooling


Makes about 18
Whisk up a batch of classic meringues, then get creative with citrus swirl, Turkish delight and chocolate varieties

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal53
  • fat0g
  • saturates0g
  • carbs13g
  • sugars13g
  • fibre0g
  • protein1g
  • salt0.04g
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  • 4 egg whites
  • 225g caster sugar
  • 1 tsp vanilla extract
  • plus your choice of flavourings (see below)


  1. Heat oven to 140C/120C fan/gas 1. Line 2 baking sheets with baking parchment and set up a piping bag with a medium-size star nozzle.

  2. In a clean bowl, whisk the egg whites until very stiff – the whites should stand in stiff, not floppy, peaks when the beaters are lifted out. Once you have reached this point, pour in roughly half the sugar and the vanilla extract and whisk again until the mixture becomes very thick, firm and shiny. Add the remaining sugar and whisk again until thick, firm and shiny. If you like meringues with soft, mallowy centres, just add 1 tsp cornflour and 1 tsp white wine vinegar to the mix along with the sugar.

  3. Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the end of the piping bag to seal. Gently squeeze until meringue is visible at the end of the nozzle, then begin piping onto your lined baking sheets. Pipe spiralling circles, about 6cm wide and 3 layers high – like you would ice a cupcake to make roughly 18. The meringues will spread slightly as they cook, so leave enough space between each one. Bake in the oven for 1 hr, turning the heat down to 120C/100C fan/gas ½ after 30 mins.

  4. Remove from the oven – they should peel easily away from the parchment – and cool on a wire rack. Can be made up to a week ahead and kept in an airtight container, or frozen for up to 3 months, between layers of parchment, in an airtight container.

  5. To make Cream & chocolate meringues for dessert, put 100g dark chocolate in a glass bowl and melt over a pan of gently simmering water. Carefully dip the base of each meringue in to coat, then place on their sides on a plate or tray to set. While the chocolate sets, whip 300ml double cream. Assemble the meringues in pairs and sandwich their chocolate bases together with a good spoonful of cream. Delicious served with ice cream, raspberry coulis or fresh berries.

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Comments (24)

littlebritishteacup's picture

Incredibly wet mixture, although I used large eggs - modify accordingly if you're wanting shells. I used this recipe for a sheet ready to crumble up for cupcakes, though, so I can safely say it works wonders for that. Smells absolutely gorgeous whilst baking too!

deliciouslynell's picture

I found this recipe ended up being too wet to hold it's shape, although in the end, after altering it, we did make it work and it was delicious. We ended up grinding up the sugar, after adding a lot more sugar, adding it a tablespoon at a time regardless of what the recipe said to do, and then dolloping the mix onto trays and leaving it to cool overnight in the oven. They were delicious in the end, and although the vanilla just made it even more wet it was necessary for flavour! But I suspect the original author was using small eggs, as really this mix was far too wet and there was no way at all it was going to hold it's shape. Next time I'll probably try the suggestion of adding cornflour and vinegar. But trust me, leaving these in the oven overnight produced perfectly cooled meringues with crisp outer shells, lovely chewy centres, and which peeled away from the baking sheets without any protest at all. I also used the filling from the blush meringues recipe on this website instead of doing the dipping in chocolate trick, the slightly sour edge from that filling helped take the sweet edge of the meringues and was lovely.

kateyboo's picture

I had 2 egg whites to use up so I just halfed the recipe and it produced 5 good sized meringues. They came out lovely, I also added the white wine vinegar and corn flour and cocoa powder and I dipped them in chocolate! Thought I may as well go the full whammy :-) they came out light and fluffy and deliciously chewy in the middle. The cooking time was also spot on. I cooked for exactly the time the recipe stated.

kateyboo's picture

I had 2 egg whites to use up so I just halfed the recipe and it produced 5 good sized meringues. They came out lovely, I also added the white wine vinegar and corn flour and cocoa powder and I dipped them in chocolate! Thought I may as well go the full whammy :-) they came out light and fluffy and deliciously chewy in the middle. The cooking time was also spot on. I cooked for exactly the time the recipe stated.

arthurse's picture

These were a great success. I did the chocolate ones, finished off with whipped cream and strawberries. Definately making them again for my next dinner party!

chocolates123's picture

Really easy to make, turn out perfect ecru time. Great recipe to try making meringues for the first time. I tried swirling food colours into the mix, which really worked too!

laura0606's picture

Quite an easy recipe and was intrigued to use the vinegar and cornflour. I tried the adaptation of citrus and turkish delight however i found adding the extra liquid made the mixture runny and so when spooning them onto the baking tray they all just went into a puddle and didn't hold a nice shape. Quite disappointed with that but hopefully they will taste great and have a good texture.

missdecember's picture

What a great recipe! So easy and they've come out absolutely perfect if i don't say so myself.

lizleicester's picture

Returned to this foolproof recipe to try the chocolate version. Delicious and oh so beautiful to look at. Such a satisfying use of leftover egg whites!

justjane13's picture

I followed the recipe and ingredients exactly as stated but couldn't get the mixture to thicken enough to put into the piping set. Have put them in the oven, but had to spoon them onto the baking sheet, so will need to wait and see if they turn out okay. Any suggestions?

archiedoodles's picture

Definitely a great meringue recipe. works every time!

lizleicester's picture

Made the Turkish Delight meringues using Rose water from Indian supermarket, and swirling red food colouring gently through the egg whites. They look so gorgeous I'm going to serve them at dinner party with gluten free friends.

beckybobs's picture

Joanne, I bought rosewater in Sainsburys (and orange blossom which would also be great), and Tesco has also introduced it recently into its larger stores.

cerrib's picture

Never made meringue before and glad i chose this recipe as it came out wonderfully. I am going to be using this recipe again and going to try the different flavored ones

worswickg's picture

Joanne, I get my rosewater from a local deli but lakeland sell it online. Some of the bigger supermarkets have it in some areas of the country too. Or possibly a specialist cake shop?

rubysoho's picture

Always nervous aboout making meringues, but was so pleased with these. I love the idea above making blue and green ones for an under the sea party!!

I have just made the chocolate bottom ones. I am having an ice crem factory themed pudding today and these will go on top of the ice creams.

Can't wait to try the turkish delight ones!! Any idea where I can get rose water from?

paulynne's picture

I have never made meringues before and these turned out perfect first time. I made the turkish delight ones and opted for a mallowy centre as per instructions, however used white vinegar as did not have white wine vinegar. I tried them straight out of the oven and they were crispy on the outside and mallowy in the middle. They are delicious. I did mix the colouring all the way through and piped them out. Next time I will try blobs as I did one for a trial and it was fine and I will also add more rosewater as I couldn't really taste it.

klrae82's picture

This recipe made fabulous meringues, I left out the vanilla essence and used cardamom and orange..seeds from 4 pods ground down and zest of one large orange and the meringues are to die for!!

fluffysammy's picture

mmmmmmmm yummy i have just made these with rose water and swirled pink, i didnt bother with piping them as im the one who has to do all the washing up so try not to do extra lol i just but blobs on the tray, they were lovely mega chewy in the middle yummy

sarahbadis's picture

I have made these twice now, both the chocolate & cream piped ones & the citrus swirl & it has got to be the easiest meringue recipe ever. I've always had problems with my meringues in the past but these appear to turn out perfectly every time.


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Tips (1)

aliwaggy's picture

I use this recipe all the time and it never fails, cookign time is exactly as stated which is great as it's quite quick for meringues as I make lot's for cricket teas! I use extra strong food flavours so you only need a couple of drops and then it doesn't affect the consistency and I also swirl a little thick food colouring gel through them. I always use Cupcake World Intense flavourings as you need so little and there are hundreds to choose from my favourites are Turkish Delight, Banoffee Pie, Champagne (fab with cream and strawberries) Blueberry, Lemon Sherbet, Sticky Toffee... I add vinegar and cornflour as the chewy middle is an added dimension and everyone says they prefer the chewy middle :)