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)

stef1607's picture

yummy yummy yummy, these meringues are perfect and went down so well at a party. so easy to make!!!

mills_ellie's picture

I just found out some family are calling in tomorrow so I thought I'd try these. The pink swirl meringues look great. I left the vanilla essence in as I couldn't get my hands on rosewater this evening. The citrus meringues were a bit of a flop. They flattened as soon as I put them in the oven, and orange juice came out. They looked somewhat curdled. I binned them after 10 minutes. I'll try again with less zest, and I'll make sure it's dry. Looking forward to eating the pink ones! Very pretty.

jellycake's picture

What a brilliant success these meringues were. I made them with swirled blue and green food colouring for my daughter's Under The Sea birthday party and they looked and tasted fantastic. Highly recommend.

vsimpson's picture

Done the Chocolate meringues have made meringues several times, but I have got to say that this recipes is the best ones i have made, that were perfect and was still eating them a week later and they still tasted just as good. Well recommmend this receipe.


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