Summer Meringues

Pro tip- Make sure there is no oil/residue on your whisk as it will deflate the egg whites

Pro Tip- 
Before baking, use a hot spoon to create a small indentation on top of each meringue. This will provide the perfect spot to add your delicious toppings once they’re baked.

Summer Meringues



Prep time


Cooking time




  • 300g Caster Sugar

  • 5 Egg Whites

  • 200g Cream

  • 200g Strawberries 

  • 200g Blueberries

  • 2 Kiwis

  • Caramel sauce


  • Line a baking tray and put all the sugar on it. Place it in the oven for 10 minutes. the edges of the sugar should begin to melt. Heating the sugar will help it dissolve in the egg whites.

  • While the sugar is in the oven, carefully separate your eggs. Making sure you get no egg yokes in the whites.

  • Whisk egg whites slowly at first, this allows for small stabilising bubbles to form, then increase the speed of your whisk until your egg whites form stiff peaks, 

  • Take the sugar out of the oven. Whisk your egg whites  at full speed Gradually add the sugar to the whisked egg whites, about 1/3 at a time. 

  • Once all the sugar is added continue to whisk for 5-7minutes. Feel a bit of the mixture and make sure there is no graininess. If you can still feel some grits of sugar continue to whisk until your mixture is smooth

  • Using two spoons, scoop the meringue mixture onto a lined baking tray, forming approximately 15 meringue balls. Approx 3inch in diameter

  • Place the meringues into the preheated oven (100 Celsius) and let them bake for roughly 90 minutes.

  • Once they are done, remove the meringues from the oven and allow them to cool completely before serving.

  • Arrange all the meringues onto a serving board.

  • Whip the cream and generously spread a layer of cream over each meringue.

  • Top the cream with an assortment of fresh strawberries, blueberries, and sliced kiwis, adding a burst of vibrant colors.

  • Finally, drizzle the meringues with luscious caramel sauce, allowing its sweetness to complement the light and airy texture of the meringues.



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    Una Leonard

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