Mouthwatering Meringues

Fork Mouthwatering Meringues

Cooking time: 90

Preparation: 20 minutes

Cooking: 90 minutes

Serves: 6


Left over egg whites? Make mouthwatering meringues!

If you’ve been using a recipe that calls for egg yolks, here’s an idea to use up the whites. Delicious served with summer fruits and cream.


  • 3 large Bird Bros egg whites
  • ½ tsp vanilla extract
  • 175g caster sugar


  1. Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Whisk in the vanilla extract until combined.

  2. Line a baking tray with baking paper, fixing it in place with a tiny blob of meringue in each corner. Using a metal spoon, place 6 dollops of meringue, or pipe swirls on the baking paper, well spaced apart.

  3. Bake for 1¼ hours for soft centres, or 1½ hours if you prefer crisper meringues. Peel off the baking paper, then transfer the meringues to a wire rack to cool, or for crisper meringues leave in the turned-off oven for at least 4 hours to cool slowly, then transfer to a wire rack.

  4. Simply serve with fresh fruit and cream or your favourite ice cream.

  5. The meringues will keep in an airtight container for up to 2 weeks, or frozen for a month.

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