Add interest to the traditional meringues by folding through a drop of food colouring of your choice.

2 hours
Prep Time


  • 2 egg whites
  • Pinch of salt
  • Pinch of cream of tartar*
  • ½ cup Chelsea caster sugar
  • Whipped cream

* Cream of tartar is a stabiliser which helps keep the meringue firm, but the recipe will still work without it.


  1. Preheat the oven to 120˚C. Line two baking trays with baking paper.
  2. Beat the egg whites with the salt and cream of tartar until stiff but not dry. Beat in about half of the sugar and keep beating until the mixture is shiny – about 2 minutes.
  3. Add the remaining sugar in one lot and fold it in with a spoon. This gives a crisper meringue rather than one with a soft centre. Spoon or pipe into mounds on the prepared trays.
  4. Bake for 2–3 hours, depending on their size. They should be dry and crisp and a very pale cream colour, but not brown.
  5. Place on a wire rack to cool. Sandwich together in pairs with whipped cream and set in large paper cases for serving.

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Fliss Newton

Great meringues