The humble meringue is exceptionally easy to make, and it lends itself to all kinds of desserts.

This recipe makes 8 small meringues, and once you've made them, you'll love how flexible they are. There are millions of different meringue-based desserts, including pavlova and Eton mess.

Still, if you're only looking for something simple, you can serve them with raspberries and cream, or add them to your next ice cream sundae. The choice is yours - whatever you do with them, the meringues are bound to be delicious!

Photograph by Ruth Hartnup (view original)


  • 3 medium-sized eggs
  • 2oz (roughly 60g) caster sugar
  • 2oz icing sugar
  • Lemon juice


Step 1 - Preheat your oven to 110oC.

Step 2 - Grease a meringue tin or baking tray.

Step 3 - One by one, break the eggs into a bowl and remove the yolk, leaving just the egg white. This video reveals an easy, mess-free way of separating your egg whites.

Step 4 - Beat the egg whites together with a few drops of lemon juice. Keep going until the mixture turns soft and fluffy – the mixture should form a stiff peak when you remove your whisk from the bowl.

Step 5 - Add the caster sugar (one tablespoon at a time) while continuing to whisk the mixture.

Step 6 - Sift your icing sugar into the mix and fold it in with a spatula. Don’t add all the icing sugar at once – use half an ounce at a time.

Step 7 - Once the mixture looks smooth and fluffy, it’s time to spoon it out! Take a large spoon and heap spoonfuls of the mixture into your meringue tin or onto your baking tray. Alternatively, you could use a piping bag to create attractive shapes.

Step 8 - Bake your meringues for 90 minutes – they should be nice and crispy on the outside by the time they come out of the oven.

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