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Pink Swirled Meringues
155Total Time
25Prep Time
130Bake Time
A little effort

Pink Swirled Meringues

1 Reviews

About the bake

These beautiful mini meringues have a soft crumbly meringue texture with a delicate rose flavour. We've tickled these pink with a gorgeous swirl rippled through the meringue halves. Perfect for a crowd, you can make them up to a week in advance and store in an airtight container. Fill these little treats with a simple raspberry coulis and sandwich together. Treat your guests to these little gorgeous, dainty wonders. 

155Total Time
25Prep Time
130Bake Time
A little effort


  1. Step 1:

    Preheat the oven to 120°c (fan 100°c, gas mark ½).


  2. Step 2:

    Beat the egg whites in a clean, dry bowl until the whites double in volume and hold peaks. While the whisk is still running add the sugar a tablespoon at a time, until all the sugar is added and the whites are glossy and hold a stiff peak.

  3. Step 3:

    Fold in the rose water. Be careful not to over beat.

  4. Step 4:

    On two baking trays place a dot of the meringue mixture in each corner of the baking trays, then stick a piece of baking paper onto the baking tray. This will stop the paper from moving around when you pipe on the meringues.

  5. Step 5:

    Pour about 1 tsp of the pink food colouring onto a saucer and use a wide pastry brush to brush a line of the colouring up the inside of a piping bag. Spoon the meringue mix into the bag.

  6. Step 6:

    Pipe the meringue into 3.5cm wide swirls or drop the mixture using a teaspoon.

  7. Step 7:

    Bake for 90 minutes until they are crisp and lift off the paper easily. Turn off the oven and leave to cool in the oven with the door ajar for another hour or even overnight.

  8. Step 8:

    To make the raspberry coulis for the filling: Put the raspberries and 1 tbsp icing sugar into the bowl of a food processor and blend to a purée.

  9. Step 9:

    Set a sieve over a clean bowl and rub the purée through to remove the raspberry pips.

  10. Step 10:

    To serve, whisk the cream and remaining icing sugar until softly peaked. Swirl in the raspberry coulis. Spoon or pipe the cream onto half the meringues and sandwich with the remaining meringues.


  • For the meringues

    • 3 Egg white(s) (free range)
    • 150g Silver Spoon Caster Sugar
    • 1 tsp Rose water
    • 1 tsp Pink food colouring gel
  • For the filling

    • 150g Raspberries
    • 2 tbsp Silver Spoon Icing Sugar
    • 150ml Double cream


  • Whisk
  • Mixing bowl
  • 2 baking trays
  • Baking paper
  • Saucer
  • Pastry brush
  • Piping bag
  • Teaspoon
  • Food processor
  • Sieve

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