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Swiss meringue

2 Reviews

About the bake

These simple swiss meringues are delicious sandwiched together with whipped cream. To give an added twist try adding a drop of flavoured extract or food colouring, to brighten up your meringues or alternatively, fold in hazlenut praline into the meringue just before baking with a shot of espresso to create a tasty coffee hazlenut caramel meringue. Chocolate swiss meringues are also yummy, simply melt 100g (3½oz) dark chocolate and swirl with a wooden spoon through the finished meringue mixture just before baking for a marbled effect.

145Total Time
15Prep Time
130Bake Time


  1. Step 1:

    Preheat the oven to 120ºC (100ºC fan, gas mark ½) Line two baking sheets with non-stick baking paper.

  2. Step 2:

    In a large bowl, with an electric hand whisk, whisk the egg whites to soft peaks.Whisk half the sugar, 1 tbsp at a time, into the mixture until stiff. Carefully fold in the rest of the sugar, using a large metal spoon.

  3. Step 3:

    Dab a smear of the meringue mixture under each corner of the baking paper to stick it to the baking sheets. Carefully drop spoonfuls of the mixture, spaced well apart on to the paper. Use a teaspoon to make smaller meringues and a dessertspoon for larger meringues.

  4. Step 4:

    Bake in the preheated oven for 1 ½-2 hours until the meringues are dry and lift easily from the paper. Leave to cool at room temperature.


    • 4 Egg white(s) (free range)
    • 225g Silver Spoon Caster Sugar

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