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   ![10 Meringue Recipes To Try At Home](https://media.sheerluxe.com/eojgzoKR2mODvtbTC_WHbpqa-Oo=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F08%2Fmeringue-recipes-thumb.jpg?itok=2Aq8MWtJ)

  

 

 



 

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[Recipes](/life/food/recipes)

 /  17 August 2022  

#  10 Meringue Recipes To Try At Home  


Whether you’re after a quick cheat or a show-stopping party piece, meringues are an easy dessert win. From DIY-versions to shop-bought meringue nests, we asked ten chefs to share their favourite ways to use them.  


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  Image: JOANN PAI 

 

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

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##  Chocolate Meringues 

 

Serves

 8 

 



Total Time

 2 Hours 20 Minutes 

 



 

 

Ingredients

    4 egg whites  

   225g of caster sugar  

   1 tsp of vanilla extract  

   1 tsp of cornflour  

   1 tbsp of cocoa powder  

   1 tbsp of chopped hazelnuts (optional)  

 



  

 



Method

 Step 1 

Set your oven to 85°C.



 Step 2 

Put the egg whites into a large clean bowl and whisk them until soft peaks form. Gradually add the sugar, little by little, whisking continuously. The mixture should be stiff, white and glossy.



 Step 3 

Now whisk in the vanilla extract and cornflour until well combined.



 Step 4 

Swirl about a third of the cocoa powder into the mixture using a knife, then spoon small mounds, well spaced out, onto a baking sheet lined with baking parchment. Continue to add the cocoa powder so that each layer of mixture has a good amount of cocoa powder visible. At this point you can scatter chopped hazelnuts onto the mini meringues if desired.



 Step 5 

Put in the oven and cook for 2 hours. Allow to cool before serving.



 



 

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##  Raspberry Meringue Cake 

 

Serves

 8 

 



Total Time

 45 Minutes 

 



 

 

Ingredients

    100g of butter, at room temperature, plus extra for greasing  

   300g of golden caster sugar  

   4 medium eggs, separated  

   2 tsp of vanilla extract  

   2 tbsp of milk  

   150g of self-raising flour  

   ½ tsp of table salt  

   50g of flaked almonds  

   300ml of whipping cream  

   200g of fresh raspberries  

   Icing sugar, for dusting  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C/Gas Mark 6.



 Step 2 

Butter and base line two 20-22cm non-stick, cake tins. Using an electric whisk, beat the butter and 100g of the sugar together in a bowl until pale and creamy, then whisk in the egg yolks, vanilla and milk.



 Step 3 

Sift over the flour and gently fold in. Divide equally between the prepared tins.



 Step 4 

Using clean beaters, whisk the egg whites in a bowl until they form soft peaks.



 Step 5 

Gradually beat in the salt and remaining 200g of sugar to make a glossy meringue.



 Step 6 

Spread over the sponge mixture then scatter over the flaked almonds.



 Step 7 

Bake for 15-20 minutes until golden and set. Leave to cool in the tins.



 Step 8 

When ready to assemble, remove the cakes from the tins.



 Step 9 

In a bowl, whisk the cream to form soft peaks. Spoon over one of the cakes and scatter over the raspberries.



 Step 10 

Top with the second cake and dust lightly with icing sugar before slicing and serving.



 



 

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 JOANN PAI 

 



 

 

 

 

 

##  ‘Incredible’ Lemon Pie 

 

Serves

 8 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

 For the pastry:  


   90g of unsalted butter  

   20g of ground almonds  

   50g of icing sugar  

   2 large eggs  

   150g of plain flour  

   ½ tsp of salt  

 



  

 For the lemon custard:  


   1 leaf of gelatine  

   3 unwaxed lemons  

   3 eggs  

   70g of caster sugar  

   140g of unsalted butter  

 



  

 For the Italian meringue:  


   230g of caster sugar  

   2 tbsp of water  

   Juice of 1 lemon  

   4 egg whites  

 



  

 



Method

 Step 1 

In a bowl, soften the butter with a spatula. In a mixer with a paddle attachment, beat the softened butter, ground almonds and icing sugar until smooth. Then add the eggs, one at a time, while beating. Incorporate the flour and salt. Mix the pastry dough until crumbly. Form the dough into a ball, wrap in clingfilm and rest overnight in the refrigerator.



 Step 2 

To make the lemon custard, soften the gelatine in a bowl of cold water for 5 minutes. Zest two of the lemons and squeeze all three. In a bowl, beat the eggs with a fork. Combine the lemon juice, sugar and butter in a pan and bring to the boil. Gradually add the eggs, incorporating with a whisk. Cook over a low heat until the mixture comes to a gentle boil. Pour the mixture into a bowl. Squeeze the gelatine and incorporate. Add the lemon zest. Use an immersion blender to mix well. Put into an airtight container and rest overnight in the refrigerator.



 Step 3 

Preheat the oven to 175°C/Gas Mark 4. Roll out the pastry dough into a 6mm -thick disc. Grease a tart pan with butter and line with the pastry. Bake in the preheated oven for 15 minutes.



 Step 4 

To make the Italian meringue, dissolve the sugar into 2 tablespoons of water and the lemon juice in a pan over a low heat. Bring to the boil and cook until the mixture reads 120°C on a cooking thermometer. If you don’t have a cooking thermometer, put a little of the syrup in a spoon and let one drop fall into a glass of cold water. If it forms a small, soft ball, the syrup is ready. In a grease-free bowl, whisk the egg whites to stiff peaks. Pour the syrup in a thin stream into the meringue while whisking until the mixture cools.



 Step 5 

Fill the pastry case with the lemon custard. Use a plastic spatula to cover the tart with meringue, creating a dome in the centre. Chill in the refrigerator for 1 hour before serving.



 



 

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##  Maple-Sweetened Rhubarb Meringues 

 

Serves

 12 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    60ml of maple syrup, plus extra to drizzle  

   200g of rhubarb, chopped  

   1 orange  

   Pomegranate seeds  

   6 egg whites, room temperature  

   300g of sugar  

   2 tsp of cornflour  

 



  

 



Method

 Step 1 

Add chopped rhubarb to a pan with the maple syrup, cook for around 10 mins until rhubarb has softened and sauce has thickened. Set aside to cool. You can make this ahead of time and keep it in the fridge.



 Step 2 

For the meringue, pre-heat oven to 150°C/Gas Mark 2. Line a tray with baking parchment and draw 12 two-inch circles.



 Step 3 

Turn the paper over so the ink doesn’t rub off onto your meringues.



 Step 4 

Add egg whites to a stand mixer with the whisk attachment, mix on low, increasing to medium until egg white become foamy peaks.



 Step 5 

Then add sugar a few tbsp at a time until incorporated and meringue becomes stiff and glossy. Mix in cornflour.



 Step 6 

Spoon the mixture into your circles, flattening part to hold your maple rhubarb later on.



 Step 7 

Bake for 35-45 minutes, making sure they don’t brown.



 Step 8 

Once that time is up, leave the meringue in the oven for two hours. Do not open the door. These meringues have a crispy exterior and soft interior.



 Step 9 

Once ready, pile high with delicious maple sweetened rhubarb compote and top with orange segments, pomegranate seeds and a generous drizzle of maple syrup.



 



 

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##  Banoffee Meringue Nests 

 

Serves

 4 

 



Total Time

 10 Minutes 

 



 

 

Ingredients

    4 meringue nests  

   2 bananas  

   150ml of double cream, whipped  

   Shop-bought caramel or toffee sauce  

   Crushed chocolate honeycomb  

 



  

 



Method

 Step 1 

Lay the meringue nests out on a tray.



 Step 2 

Fill and spread the nests with caramel or toffee sauce, then add the whipped cream on top.



 Step 3 

Chop up the bananas into thin slices and place a few on top of the whipped cream.



 Step 4 

Crush the chocolate honeycomb and sprinkle on top.



 Step 5 

Then repeat and load up all the other meringue nests. Serve immediately.



 



 

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##  White Chocolate Pavlova 

 

Serves

 8 

 



Total Time

 2 Hours 30 Minutes 

 



 

 

Ingredients

 For the meringue:  


   6 egg whites, room temperature  

   300g of unrefined caster sugar  

   2 tsp of cornflour, sifted  

   1 tsp of white wine vinegar  

   1 tsp of cream of tartar  

   100g of white or ruby chocolate flakes  

 



  

 To serve:  


   300ml of whipping cream  

   200g of raspberries  

   200g of blackberries  

   50g of ruby chocolate flakes  

   25g of shelled pistachios, roughly chopped  

   Dark chocolate flakes to scatter  

 



  

 



Method

 Step 1 

Preheat your oven to 150°C/130°C Fan/Gas Mark 2.



 Step 2 

Begin by selecting a large mixing bowl. Whisk the egg whites in the bowl until they reach the soft peak stage.



 Step 3 

Add the sugar slowly, either spoonful by spoonful or in a thin steady stream, while whisking.



 Step 4 

Continue until all the sugar is incorporated and the mixture is thick and glossy without any grittiness.



 Step 5 

Gently fold through the sifted cornflour, the vinegar and the cream of tartar, folding for no longer than 30 seconds.



 Step 6 

Spread the meringue into a 20cm circle on a lined baking tray.



 Step 7 

Gently raise the sides to form peaks, making sure the centre crater is shallower.



 Step 8 

Place in the centre of the oven, then immediately lower the temperature to 120°C/100°C Fan/Gas Mark ½ for 75 minutes.



 Step 9 

Switch the oven off completely and leave the meringue inside, without opening the door, for a further 4-5 hours or overnight to cool completely.



 Step 10 

Melt the white or ruby chocolate flakes in a bowl over a saucepan of simmering water. Spread a thin layer over the meringue crater.



 Step 11 

Leave to set and form a crispy shell.



 Step 12 

Just before serving, whip the cream to soft peaks and spoon into the meringue.



 Step 13 

Melt 50g of ruby chocolate flakes in a bowl over a saucepan of simmering water, and use a spoon to drizzle over the whipped cream.



 Step 14 

Cover with raspberries and blackberries, and sprinkle over the chopped pistachios.



 



 

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##  Lemon Sherbet Meringue Pie 

 

Serves

 8 

 



Total Time

 1 Hour 10 Minutes 

 



 

 

Ingredients

 For the pastry:  


   225g of plain flour  

   Pinch of salt  

   170g of ice-cold butter, cut into small cubes  

   1 egg whisked with 1 tsp ice-cold water  

   1 tbsp of caster sugar  

 



  

 For the filling:  


   300ml of lemon juice  

   100ml of lime juice  

   100ml of orange or tangerine juice 50ml of water  

   240g of caster sugar  

   1 tsp of salt  

   Zest of 1 grapefruit  

   4 tbsp of cornflour  

   100ml of gin  

   170g of butter  

   6 egg yolks plus 2 whole eggs  

 



  

 For the meringue:  


   350g of golden caster sugar  

   4 egg whites  

   1 tsp of vanilla extract  

 



  

 



Method

 Step 1 

First make the pastry. Place the flour in a food processor with the salt and sugar and whizz for a few seconds (this is a great way to ditch the process of sifting flour). Add the butter, and whizz again for about 20 seconds, or until the mixture resembles breadcrumbs.



 Step 2 

Turn out into a fridge-cold mixing bowl, and with a cold knife, slowly add enough of the whisked egg and water to bind the mixture together, being careful not to make the dough too wet. Bind the pastry into a ball. Kneading will make it tough, so try to handle it as little as possible.



 Step 3 

Lay the pastry on a baking sheet and roll out to flatten a little. Cover with cling film and leave in the fridge to rest for 30 minutes or until needed.



 Step 4 

Once you are ready to make the pie, preheat the oven to 190˚C/170˚C Fan/Gas Mark 5. Dust the work surface with flour and roll out the pastry until it’s the thickness of a 50p piece. Very carefully line a 24cm deep tart tin. Let the pastry overhang the edge of the tart dish so you can trim it once it has been blind baked. Place the lined tin in the freezer for 10 minutes and then line the raw pastry with grease proof paper. filled with baking beans and blind bake it for 20 minutes.



 Step 5 

Remove from the oven, take out the baking beans and grease proof paper and pop it back for a further 10 minutes.



 Step 6 

Take out and leave to cool. Lower the oven temperature to 140˚C/120˚C Fan/Gas Mark 1. When the pastry is cool, carefully trim the pastry edges away with a knife, carving off the excess against the side of the tin, then brush away any crumbs with a pastry brush.



 Step 7 

While the pastry bakes, prepare the filling. Put the juices, water, sugar, salt and zest in a pan and bring to the boil. Mix the cornflour with the gin to form a smooth paste and whisk this into the juice mixture. Keep whisking and it will start to thicken. Lower the heat and add the butter, whisking until it has all melted. Now take the pan off the heat and stir in the eggs, beating furiously until you have a lovely smooth consistency. Leave to rest covered with some cling film touching the surface of the sherbet curd to stop a skin forming while you wait for the base to bake and cool.



 Step 8 

When ready to fill the tart, sieve the filling into the tart case to ensure a perfectly silky consistency. Level it out carefully with a spatula and return to the oven for 30 minutes.



 Step 9 

To make the meringue, place the sugar in a saucepan and add four tablespoons of water and the vanilla. Turn on the heat and bring to the boil until the sugar is melted, but do not stir as this will crystallise the sugar syrup. Whisk the egg whites into soft peaks so they fall down on themselves, and keeping the whisk going, slowly pour in the sugar syrup until it is all incorporated. With a metal spoon, top the tart with the meringue, creating lovely peaks as you go.



 Step 10 

Turn the oven up to 180˚C/160˚C Fan/Gas Mark 4 and cook the pie for 10 minutes until golden brown on top.



 Step 11 

Remove from the oven and leave to cool for an hour before serving.



 



 

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##  Rose &amp; Pistachio Pavlova 

 

Serves

 6 

 



Total Time

 1 Hour 45 Minutes 

 



 

 

Ingredients

    4 egg whites  

   250g of caster sugar plus 1 tsp for cream  

   ½ tsp of white wine vinegar  

   9 fresh apricots  

   Large pinch of saffron  

   2 large pinches of dried rose petals or rose essence to taste  

   1 cup of sugar  

   2 cups of water  

   300g of double cream  

   4 tbsp of proper Greek yoghurt (it should be very thick)  

   6 tbsp of coarsely ground pistachios plus a good handful for garnish  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C. Place greaseproof paper on your baking tray with a little oil underneath so that it stays in place as you spoon the pavlova on to it.



 Step 2 

Place the whites, with no traces of yolks, into a clean whisking bowl and whisk until the eggs reach soft peaks. Add the sugar all at once and continue whisking until it has dissolved, and the meringue is glossy and it drops in ribbons from your spoon. Add the vinegar and after a few beats add the coarsely ground pistachios and stir it in by hand.



 Step 3 

Form 6 equal sized small round meringues on the baking sheet. Place in the oven, turn the temperature right down to 120°C and bake for 80 minutes before setting aside. They can be made a day in advance.



 Step 4 

Halve the apricots and remove the stone.



 Step 5 

Bring the water and sugar to boil in a medium-sized saucepan. Once the sugar has dissolved, add the saffron and rose petals. Simmer for a few minutes and add the apricots. Poach until they are soft, around 4-6 minutes. Take off the heat and leave to cool in the syrup.



 Step 6 

When you are ready to eat, whisk the cream and extra sugar until it just holds its form. Stir in the yoghurt. Spoon over the meringues and top each with three halves of the apricots and a little syrup over the top. Sprinkle over the remaining pistachios and serve.



 



 

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##  Clotted Cream Meringue Kisses 

 

Serves

 14 

 



Total Time

 2 Hours 

 



 

 

Ingredients

    3 large egg whites  

   250g of caster sugar  

   2 tbsp of freeze-dried raspberry pieces  

   1 x 200g tub of Trewithen Dairy Cornish Clotted Cream  

 



  

 



Method

 Step 1 

Preheat the oven to 90°C and line a large baking tray with baking parchment.



 Step 2 

Place the egg whites into a large bowl or bowl of a stand mixer. You’ll need an electric hand whisk or stand mixer to get the volume required for great meringue, don’t try to do it by hand. Whisk the whites until they resemble stiff peaks.



 Step 3 

Add the sugar into the egg whites one a spoonful at a time, and let each spoonful fully mix in before adding the next.



 Step 4 

When all the sugar has been added, turn the mixer speed up and whisk for 8-10 minutes or until the mixture is really thick and glossy. If you rub a small amount between your fingers, you shouldn’t be able to feel any grains of sugar. If it still feels gritty, continue to whisk for a few more minutes until it feels smooth. Fold in the raspberry pieces.



 Step 5 

Open up a piping bag, fold over the top and fill with the meringue mixture. Use a little bit of meringue to secure the baking parchment to the baking tray, then pipe kisses all over the tray.



 Step 6 

Bake for 1 hour-1 hour 30 minutes until the kisses feel dry to the touch, and if you pick one up the base should be firm when pressed. Allow to cool completely before sandwiching with clotted cream and serving.



 



 

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##  Pomegranate Pavlova 

 

Serves

 6 

 



Total Time

 2 Hours 

 



 

 

Ingredients

    50g of chopped blanched hazelnuts  

   4 egg whites  

   280g of caster sugar  

   1 tsp of cream of tartar  

   3 figs  

   ⅓ punnet of red grapes  

   2 clementines, cut into wedges  

   2 cinnamon sticks  

   3 star anise  

   2 tbsp of light brown sugar  

   250g of mascarpone  

   1 tbsp of icing sugar  

   1 tsp of vanilla essence or paste  

   Grated zest of 1 clementine  

   100g of pomegranate seeds  

 



  

 



Method

 Step 1 

Preheat the oven to 140°C/120°C Fan/Gas Mark 1. Place the hazelnuts in a roasting tin and toast for 10 minutes until golden. Roughly chop.



 Step 2 

Place the egg whites in a large clean bowl and start to whisk until frothy. Slowly, whisking all the time, add the sugar a tablespoon at a time until you end up with a thick, glossy meringue. Fold in the cream of tartar and the chopped hazelnuts.



 Step 3 

Line a baking tray with parchment paper and draw a circle measuring about 21cm and then a smaller circle in the middle measuring 6cm to create a wreath shape. Spoon the meringue onto the wreath circle, piling it up to create peaks. Bake for 1 hour in the oven and then turn of the heat and allow to cool completely in the oven.



 Step 4 

When ready to decorate remove the meringue wreath from the oven and turn the heat back up to 180°C/160°C Fan/Gas Mark 4. Arrange the fruit in a roasting tin with the cinnamon and star anise and brown sugar and roast for 15 minutes.



 Step 5 

Meanwhile, mix the mascarpone with the icing sugar and clementine zest and spoon over the meringue wreath. Top with the roasted fruits and finish with a generous sprinkling of pomegranate seeds.



 



 

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 [Life](/gold/life)/

  15 September 2025  

 [##  The Name To Know For Sophisticated &amp; Compassionate Care In Later Life  


 

 ](/life/the-name-to-know-for-sophisticated-compassionate-care-in-later-life) 

 

 

 

  ![9 One-Pan Meals To Make At Home](https://media.sheerluxe.com/1HDw4m7bSAhDYzGWQhxyCjSEZxY=/200x267/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F10%2Fsl-site-assets-281025-thumb-hero-one-pan-meals.jpg?itok=ONIIS5Bh)

  

 

 



 

[Recipes](/life/food/recipes)

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  28 October 2025  

 [##  9 One-Pan Meals To Make At Home  


 

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[Recipes](/life/food/recipes)

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  21 October 2025  

 [##  Alexandra Dudley’s Seasonal Spotlight: October  


 

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[Recipes](/life/food/recipes)

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  07 October 2025  

 [##  How To Entertain This Month, With Alexandra Dudley  


 

 ](/life/food/recipes/how-to-entertain-this-month-with-alexandra-dudley-21) 

 

 

 

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[Recipes](/life/food/recipes)

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  01 October 2025  

 [##  A Cool Chef Shares 3 Recipes &amp; A Cook-Along Playlist  


 

 ](/life/food/recipes/a-cool-chef-shares-3-recipes-a-cook-along-playlist) 

 

 

 

  ![7 Easy Mid-Week Recipes Under 30 Minutes](https://media.sheerluxe.com/bJKnVjpsAJifaeybZHsTdd8mLVE=/200x267/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F09%2Fsl-site-assets-100925-thumbhero-mid-week-healthy-meals-under-30.jpg?itok=QN_lbrFz)

  

 

 ![7 Easy Mid-Week Recipes Under 30 Minutes](https://media.sheerluxe.com/3vMqOjzACDqvc7rOj6XoA2rLtEs=/400x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F09%2Fsl-site-assets-100925-thumbhero-mid-week-healthy-meals-under-30.jpg?itok=NIGYj8x4)

 

 

 



 

[Recipes](/life/food/recipes)

/

  10 September 2025  

 [##  7 Easy Mid-Week Recipes Under 30 Minutes  


 

 ](/life/food/recipes/mid-week-recipe-ideas) 

 

 

 

  ![How To Entertain This Month, With Alexandra Dudley](https://media.sheerluxe.com/AaLP82mnFYffNdo3svpM3eEbxkc=/200x267/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F09%2Fsl-email-090925-alexandra-dudley-entertaining-2.jpg?itok=eAJVVrdP)

  

 

 



 

[Recipes](/life/food/recipes)

/

  09 September 2025  

 [##  How To Entertain This Month, With Alexandra Dudley  


 

 ](/life/food/recipes/how-to-entertain-this-month-with-alexandra-dudley-20) 

 

 

 

 

           

 

 

 

 

 



  

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