Mesmerising Meringue

Who knew? Just 2 egg whites make a jar of cookies. Try it.


2 egg whites (70g each)

1/2 cup caster sugar

1/2 tsp vanilla/rose water/mint flavouring

1/4 tsp colouring*

Piping bag with star/round tip


  1. In a completely dry and clean bowl, whip egg whites until frothy with soft peaks
  2. Continue whipping while adding caster sugar, 1 tsp at a time (slowly, to let sugar blend in, to produce shine)
  3. Add flavouring and stop when meringue does not fall off whisk when lifted (don’t over whip ***)
  4. Drop colouring into the bowl and give it a swirl** or two (do not mix)
  5. Place meringue into a piping bag with tip. Add toppings on meringue if desired****
  6. Bake in a preheated oven at 110c for 40 mins. When done, remove a meringue: if bottom is dry, break one open. If the insides are a little moist, bake for another 10 mins. Then, leave meringue in the oven with the door slightly ajar for a few hours to dehydrate and cool down
  7. Store in an air tight jar for 2 weeks or in the freezer, in an airtight bag. Vacuum seal! Good for 3 months


  • *Colour: match rose water with red food colouring, mint with green food colouring etc
  • **Swirl food colouring: use a variety of colours for different effect. If using gel colours, line inside of piping bag with streaks of colors instead. Be adventurous and creative 🙂
  • ***Stop whipping when peaks are firm. If the batter collapses, mix has been over whipped. Discard and try again
  • ****Crunchy toppings such as crushed pistachios or crushed coffee beans can be added