• 6 medium eggs
  • 330g caster sugar


  1. 1 Preheat the oven to 120°C, fan 100°C, gas mark ½. Line two baking trays with baking paper (you can fix this in place with a tiny blob of the meringue mixture before baking).
  2. 2 Separate the whites from the yolks of 6 medium eggs into a large spotlessly clean bowl (any grease in the bowl will stop the egg whites from foaming fully).
  3. 3 Using an electric hand-held whisk, beat the egg whites until they form stiff peaks (when you lift the beaters out of the mixture it should stand up in peaks).
  4. 4 Slowly add the caster sugar – 1 tablespoon at a time – and continue whisking until it is well combined and you have a meringue mixture that’s thick and glossy.
  5. 5 Using a large metal spoon, drop 6 generous dollops of the mixture onto the prepared baking sheets, using up all the mixture, and swirl lightly to make dome-shapes.
  6. 6 Bake for 2 hours, then turn the oven off and leave in the oven for a further hour to cool. Keep in an airtight container for up to 3 weeks.
  7. 7 Customise your meringues with these different flavour ideas:
  8. 8 Pistachio - stir chopped pistachios and some green food colouring through the mixture.
  9. 9 Rose - for a gentle rosy hue, stir through a little red food colouring and add a few drops of rose water for flavour. 
  10. 10 Chocolate - gently fold cocoa powder or grated chocolate through the mixture. For a dramatic effect, keep the chocolate in swirls.
  11. 11 Lemon - go for a citrus twist by adding some finely grated lemon zest and a few drops of yellow food colouring.

Nutritional Details

Each serving provides
  • Energy 1017kj 243kcal 12%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 57.8g 64%
  • Salt 0.16g 3%

% of the Reference Intakes

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