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Mini meringues recipe

Mini meringues recipe

  • Recipes
  • Dish type
  • Dessert
  • Meringue

This meringue recipe is very quick and versatile. Sandwich them together with whipped cream, or melted chocolate.

418 people made this

IngredientsServes: 12

  • 2 egg whites
  • 100g caster sugar
  • 1 teaspoon vanilla extract

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat oven to 150 degrees C/300 degrees F/Gas Mark 2. Line a baking tray with non-stick baking paper.
  2. In a large clean bowl, beat egg whites until stiff. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto tray and bake for 35 minutes, or until dry but not browned. Turn off the oven but leave meringues to cool down completely inside it.

Watch how!

Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!

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Reviews & ratingsAverage global rating:(80)

Reviews in English (62)

Worked like a dream. I had 4 egg whites left over from making creme brulé and this was the best thing I could have done with them (I hate throwing them away).Very versatile, I used a mix of castor sugar and brown as I didn't have enough.Still they came out perfect.Yummy with icecream-21 Dec 2011

Perfect every time! My daughter made them to take to work and they thought she was an ace cook!!!-24 Jul 2012

Amazing recipe - the perfect meringue first time, and I've never made meringues before! Crunchy outside, chewy inside. I tried it with the cocoa too - doesn't hold its shape when you pipe it as the cocoa makes it denser, but still delicious and the cocoa takes away some of the sweetness too. I definitely recommend this recipe!-20 Aug 2013


Mini Mint Meringue Bites

Mini Mint Meringue Bites. These can be colorful and minty to the taste, meringues to have as a bite for those teas and coffee.

Starting with whisking your egg whites that were at room temperature. Then slowly adding some castor sugar a little at a time to whisk back to a stiff mixture for meringue piping.

Once the coloring and flavoring has also been added then pipe this into little meringue bites on a baking sheet.

Bake the meringues as per recipe then leave to cool over night. That’s so they don’t crack.

Some amazing tasting mini mint meringue bites to have for kids special treats. Even for the family tea.


3 egg whites
⅔ cup sugar
½ cup flour
sugar decoration

  1. Preheat the oven to 250 degrees F/120 degrees C.
  2. Line one baking tray with parchment paper.
  3. Whisk the egg whites with an electric mixer on a high speed until soft peaks form.
  4. Start to add the sugar gradually and whisk. Do the same with the flour.
  5. Pour the mixture into a pastry pouch and pipe the meringue into 1-inch diameter cookies, spacing them about 1/2 inch apart.
  6. Bake meringues for 40 minutes.

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Notes

To make flavored Meringues, add 1 - 2 teaspoons extract or 1 - 2 tablespoons of lemon juice or your preferred drink or juice while whisking yolks before adding sugar.

Nutrition Information:

Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.


How do you make easy meringue recipe?

Start mixing the egg whites on high speed and when they start getting foamy, add the sugar little by little and continue beating at the same time, until they reach stiff peak. Now what I do at this time is that I hold the bowl upside down above my head for about 3 seconds, if it doesn't fall on my head, it means it's time to start piping. Adding a couple drops of lemon juice or vinegar will help your egg whites reach stiff peak faster and easier.

Once the egg whites reach stiff peak, transfer it into a piping bag with a star tip and start piping on a baking sheet lined with parchment paper. Bake the meringues in the oven at 200F until they're cooked. As meringue cookies are very sensitive, when you turn the oven off, don't take them out. Let them cool slowly in the oven for an hour or two.


Recipe Summary

  • 1 (15 ounce) can chickpeas (garbanzo beans), undrained
  • ¼ teaspoon cream of tartar
  • ¾ cup white sugar
  • ½ teaspoon vanilla extract (Optional)

Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment.

Drain chickpeas, reserving 1/2 cup liquid from the can. Save the chickpeas for another use. Pour chickpea liquid into a bowl and add the cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, as you continually beat until glossy peaks form, about 20 minutes beat in vanilla extract until well incorporated.

Spoon mixture into a piping bag and pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.

Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.


Preheat the oven to 140C/280F/Gas 1. Line two baking trays with parchment paper.

Put the egg whites into a large spotlessly clean bowl with a pinch of salt. Whisk until soft peaks form when the whisk is removed. Gradually add the caster sugar, one tablespoon at a time, whisking between each addition, until it has all been added and the meringue is satiny and forms stiff peaks when the whisk is lifted from the mixture.

Fold in the vanilla extract with a large metal spoon. Using a piping bag fitted with a 1½cm/¾in nozzle or a spoon, pipe or scoop the mixture into individual meringues about 7cm/2¾in wide onto the prepared baking trays.

For the ripple colour effect, dip a wooden or metal skewer into the food colouring and swirl it through each meringue.

Bake in the oven for 30 minutes. Test one by lifting and gently pressing on the base of a meringue – it should be crisp but give way with a bit of pressure – they will crisp more when cooling. Turn off the oven, and leave to cool in the oven with the oven door slightly ajar for best results. If possible, let them cool completely in the oven.

When ready to serve, make the raspberry cream. Put the raspberries or blueberries and sugar in a food processor and blend until smooth. Push the mixture through a sieve into a bowl to remove the pips. Fold as much purée as you wish through the whipped cream, leaving it rippled if you like.

Dollop a generous tablespoon of the cream on one half of the meringue and sandwich together with another meringue. Serve any remaining purée on the side.

Recipe Tips

Alternatively use blue food colouring and replace the raspberries with blueberries in the raspberry cream for a different coloured effect.


Grease 2 large baking sheets with a little oil and line with baking paper. Preheat the oven to 150 ° c/275 ° F/Fan 130/Gas Mark 1.

Place the egg whites in a clean, grease-free (see That’s good to know), large bowl. Using an electric whisk, whisk the egg whites until they form stiff peaks when the whisk is lifted from the mixture.

Gradually whisk in the sugar, 1 heaped tablespoon at a time, whisking well after each addition (see That’s good to know). The mixture will be thick, glossy and form stiff peaks.

Spoon the meringue mixture into a large piping bag fitted with a medium-sized fluted nozzle. Pipe 16 swirls of meringue onto each baking sheet. Bake for 45mins – 1hour or until base of a meringue feels firm when gently tapped.

Remove from oven and cool on baking sheet for 10 minutes then transfer to a cooling rack. When meringues are completely cold place the chocolate in a heatproof bowl and set the bowl over a pan of very gently simmering water. Do not let the water touch the base of the bowl or the chocolate may overcook. Heat gently, without stirring, for 5-8 minutes until the chocolate has melted. Remove the bowl from the pan and cool. Alternatively melt the chocolate in a microwave on HIGH/100% for 1-2 minutes.

When chocolate has cooled, dip the round end of each meringue into the chocolate. Gently press meringues together in pairs. Place the meringues, turning carefully on their sides on baking paper. Sprinkle the 100’s and 1000’s all over the chocolate. Leave until chocolate has set then serve or store, covered in a cool place for up to one week.


Mini Pavlovas

These may be mini pavlovas, but there's a big old batch of them, as this recipe comes from a time when my children were little and I would make these for the school summer bake sale. Obviously, you can reduce amounts as needed. Similarly, feel free to use other berries, other fruit. As actually, I have done in the photo you see here. I had some roast rhubarb and a pomegranate to hand and their tartness offered the perfect foil to the richness of the cream and sweetness of the meringue.

Should you care to roast some rhubarb, do check out the Toasted Marshmallow and Rhubarb Cake.

For US cup measures, use the toggle at the top of the ingredients list.

These may be mini pavlovas, but there's a big old batch of them, as this recipe comes from a time when my children were little and I would make these for the school summer bake sale. Obviously, you can reduce amounts as needed. Similarly, feel free to use other berries, other fruit. As actually, I have done in the photo you see here. I had some roast rhubarb and a pomegranate to hand and their tartness offered the perfect foil to the richness of the cream and sweetness of the meringue.

Should you care to roast some rhubarb, do check out the Toasted Marshmallow and Rhubarb Cake.


Mini meringues

Put the egg whites and sugar in a large bowl. Make sure it&rsquos spotlessly clean as even a trace of grease can prevent the egg whites from whisking up properly. Sit the bowl over a pan of very gently simmering water, making sure the base of the bowl doesn&rsquot touch the water. Use a wooden spoon to stir the mixture until the sugar has dissolved and the egg white is warm to the touch &ndash about 10min.

Remove the bowl from the heat and sit it on a tea-towel on the work surface to prevent it slipping about. Use an electric whisk to beat the egg whites until the mixture is cold, glossy and stands in stiff, shiny peaks when the whisk is lifted from the bowl. This will take a good 15min &ndash any less and the meringue won&rsquot hold its shape in the oven.

Preheat the oven to 170ºC (150ºC fan oven) mark 3. Cover one large baking sheet with nonstick baking parchment or a silicone mat. To shape the meringues, hold one large dessertspoon in each hand and take a scoop of mixture. With the other spoon, scrape it against the first spoon to lift the mixture off. Repeat twice more to make a rough oval shape, then push onto the lined baking sheet. Repeat
to use up all the mixture &ndash you should end up with 12 meringues. Bake for 15min, then turn off the heat and leave the meringues in the oven to dry out overnight.

Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water. Set aside to cool for 5min. Brush a thin layer of melted chocolate over the top of each meringue, leaving a 1cm (½in) border around the edges. Leave to set for 10min. The chocolate layer acts as a barrier, stopping the cream from making the meringue too soggy.

Put the cream, icing sugar and seeds scraped from the vanilla pod (or vanilla bean paste) into a large bowl. Whisk until the cream is just thickened. Gently fold in the crushed raspberries. If the cream doesn't just hold its shape, gently continue to whisk until it does. If it looks too thick and buttery, fold in a little milk until you have the desired consistency.

Top each meringue with a spoonful of raspberry cream. Decorate with berries, then dust lightly with icing sugar. Arrange on a cake stand and serve when ready.

Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water. Set aside to cool for 5min. Brush a thin layer of melted chocolate over the top of each meringue, leaving a 1cm (½in) border around the edges. Leave to set for 10min. The chocolate layer acts as a barrier, stopping the cream from making the meringue too soggy.

Put the cream, icing sugar and seeds scraped from the vanilla pod (or vanilla bean paste) into a large bowl. Whisk until the cream is just thickened. Gently fold in the crushed raspberries. If the cream doesn’t just hold its shape, gently continue to whisk until it does. If it looks too thick and buttery, fold in a little milk until you have the desired consistency.

Top each meringue with a spoonful of raspberry cream. Decorate with berries, then dust lightly with icing sugar. Arrange on a cake stand and serve when ready.