Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
I love to make these and join them together with cream to add to the table on special occasions.  I have added a little food colouring on occassion, another time I made a pretty pink line in the mixture using a skewer and beetroot juice.  My favourite filling is passionfruit cream.
Category: Cakes, Dessert
Quantity: 30 meringues
Author: sbaskitchen
  • 2 egg whites at room temperature
  • 120 g castor sugar
  • 1/2 tsp pure vanilla or vanilla bean paste
  1. Preheat oven to 150˚C.

  2. Line a baking tray with baking paper.

  3. Beat egg whites until stiff peaks form,  add sugar, a little at a time, still beating.

  4. While beating, gradually add the caster sugar, a little at a time.

  5. Add the vanilla and beat to combine.

  6. Place small spoonfuls of, or pipe the meringue onto the baking tray.

  7. Bake for 45 minutes.  Turn the oven off and open the door slightly, leaving it ajar until the meringues have cooled completely in the oven.

  8. Store in an airtight container lined with grease proof paper.


Serving suggestions:

  • Sprinkle with '00's & '000's Join together with flavored cream. (cream with passion fruit added, cream swirled with fruit syrup or coulis.
  • Serve alongside a bowl of flavored cream, or alternatively, lemon curd whipped into Philly cheese.

As a general rule, allow 60g castor sugar to 1 egg white.


It was a special little man’s school fair last week and I was asked if I would bake for it – check out what happened to the meringue mixture this time…  I need to hone my piping skills a little, but was pretty chuffed with how these little critters turned out…  When they were all packaged, and packed up along with a load of other goodies, we jumped into the car and drove 2.5 hours to Melbourne to deliver them to the bake table at the fair.  These times are very precious.


One thought on “Meringues

  1. Pingback: Eating our way into 2018 | SBA's Kitchen

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