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Quick and Easy Meringues


These quick and easy meringues are great! I was in the mood for an easy dessert and I had 2 lemons that needed to be used asap. I just love lemon curd so I thought I would make a quick lemon curd and possibly have this with some vanilla icecream. However why not use up the remaining egg whites to make a quick meringue! Yum! So I made some quick little meringues. They turned out like mini pavlovas. Nice and crunchy how I like it 🙂


  • 2 egg whites (From large eggs at room temp)
  • Pinch salt
  • 1/2 cup caster sugar
  • splash vanilla extract


  1. Preheat oven to 120 degrees celsius fan forced.
  2. Line a baking tray with baking paper.
  3. Using a whisk attachment whisk the egg whites and pinch salt until soft peaks form. (Note make sure mixing bowl is spotlessly clean!)
  4. Add sugar a spoon at a time, until just combined.
  5. After last spoon is added whisk for an extra couple of minutes until thick and glossy and sugar has dissolved fully.
  6. Add the vanilla extract and fold in gently.
  7. Place mixture in a piping bag with a Wilton 1M tip and pipe circles onto baking tray.
  8. Place in oven and reduce temperature to 110 degrees celsius.
  9. Bake for around 1 hour until the meringues are crisp and the base is hollow (when tapped).
  10. Turn oven off and allow to cool.
  11. Store in an airtight container for a couple of weeks. Enjoy!

1 thought on “Quick and Easy Meringues

  1. Yum very nice!

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