Mad for Meringue: 19 Delicious Meringue Recipes (2024)

Move over cupcakes, meringues are making a big statement on the dessert front. Similar to the macaron, these fat-free little confections are perfect for sticking to those healthy eating resolutions. Meringues can be dipped in chocolate, combined with fresh fruit or made into a gorgeous cream-filled dessert like a pavlova. Here we have recipes of the most delicious meringue desserts!

1. Pistachio Pavlova with Poached Kumquats: A delicate meringue flavored with pistachios and topped with lemon curd and candied kumquats will be a colorful dessert to brighten up your next dinner! (via Canelle et Vanille)

2. Chocolate Swirl Meringue Cookies: Whip up some egg whites, swirl in some chocolate and you get these gorgeous little cookies. It doesn’t get much better than that. (via Baker’s Royale)

3. Pavlova With Rose Water Whipped Cream: If you are craving some spring and the weather will not cooperate, try this airy dessert with a hint of floral that feels light yet decadent at the same time. (via A Beautiful Mess)

4. Honeycomb, Chocolate and Almond Pavlova: Adding chocolate to meringue results in a chewier texture and a thinner disc which means you can add three tiers. The honeycomb is an unexpected flavor and the perfect accent to the chocolate and almonds. (via What Katie Ate)

5. Cherry Pavlova: If stacking layers sounds intimidating, then this is the meringue dessert for you. Part of the magic of meringue is that you can sculpt it into just about any form you want, including a pretty bowl that you can fill with cream, fruit and chocolate shavings. (via Call Me Cupcake)

6. Coffee Meringue Ice Cream Cake: What is it about ice cream cake that brings out the kid in us? Here is a more adult version where the sugary airiness of the meringue perfectly contrasts the richness of coffee ice cream. (via Martha Stewart)

7. Pink Swirl Meringues with Pomegranate Syrup: The pink pomegranate syrup swirling through these white clouds of meringue has us dreaming of afternoons in Paris. Top with piles of whipped cream and fresh pomegranate seeds for an adventure in texture. (via Drizzle and Dip)

8. Mascarpone Meringue Cake: Melt-in-your-mouth layers of buttercream, toasted meringue, chocolate ganache and the incredible richness of mascarpone make this black-and-white “cake” pure decadence. (via Sweetapolita)

9. Orange Blossom Meringues With Dark Chocolate Swirl: Thanks to the orange blossom water, when you bake these meringues the whole kitchen will be filled with the wonderful fragrance of orange and melted chocolate. (via Hummingbird High)

10. Raspberry Meringue Sandwiches With Whipped Dark Chocolate Ganache Filling: These meringue flowers are breathtaking and perfect for spring. It might take a little practice with a piping tip to get these perfect roses right, but the end result is absolutely worth the effort. (via Baking a Moment)

11. Rose Water Meringue Kisses: Meringues don’t have to be a big fancy dessert. Sometimes simple is better, like these little rose water kisses that you could enjoy plain or stuck together with chocolate ganache to make little meringue sandwiches. (via Cooking Melangery)

12. Nutella Meringues: How is it possible that one ingredient can make any recipe instantly perfect? Fluffy, melt-in-your-mouth meringue with thick swirls of Nutella. Perfection. (via Cream Puffs in Venice)

13. Raspberry Meringue Torte: Paired with a berry mousse and tart apricot filling, these little individual desserts are heavenly and a breeze to put together. (via Hostess with the Mostess)

14. Banoffee Pavlova: On the richer end of desserts, this pavlova is inspired by the classic English banoffee pie and pulls together vanilla meringue, dulce de leche, fresh bananas and whipped cream into a sweet concoction. (via Coco e Baunilha)

15. Meyer Lemon, Berry, Thyme and Yogurt Pavlova: If you are craving citrus, this refreshing dessert combines a variety of bright flavors: fresh berries and thyme, rich lemon curd and tart Greek yogurt on a bed of airy vanilla meringue. (via La Peche Fraiche)

16. Salted Caramel and Chocolate Ganache Pavlova: No recipe roundup would be complete without a drizzle of salted chocolate; the light meringue and mascarpone filling is a nice contrast to the richness of salted caramel. (via Little Artisan Kitchen)

17. Chocolate-Dipped Cherry Meringues: Flavored with maraschino cherry juice, each of these meringue bites is dipped in dark chocolate for a special little treat. (via Lemons for Lulu)

18. Double Chocolate Raspberry Pavlova: Raspberry and chocolate are one of those made-in-heaven flavor combinations. Chocolate meringue discs stacked with whipped cream and fresh raspberries are sure to satisfy any fruit deficiency you’ve been suffering this winter. (via What Katie Ate)

19. Cotton Candy Meringues: A little on the unusual side, these cotton candy meringues are given taste using frosting flavor mix, which will turn them a lovely pastel blue! (via Cookies and Cups)

Do any of these recipes inspire you to whip up some meringue? Let us know in the comments below!

Kate Thorn

Kate Thorn is an illustrator, foodie, photographer, and blogger at Create & Kate. She loves creating art, traveling, and all things chocolate. A native to the Great Northwest, she is currently living in London and pretending to be a mature grad student.

Mad for Meringue: 19 Delicious Meringue Recipes (2024)

FAQs

What is the secret to making good meringue? ›

How to Make Meringue Successfully
  1. When making meringues, always cook egg whites to avoid salmonella poisoning.
  2. Don't use packaged egg whites to make meringue. ...
  3. Use fresh egg whites. ...
  4. Use eggs at room temperature. ...
  5. Never let any yolk get into the whites.
  6. Don't overbeat egg whites.

Should eggs be cold to make meringue? ›

Eggs whipped at room temperature will get the same result. We recommend using fresh, cold egg whites for meringues. They make a foam that is easier to work with, and the baked meringues have a more delicate and uniform texture.

What are the best eggs for meringue? ›

Use Fresh Eggs for Greater Stability: It's often said that old whites are your best choice for making meringue, and in fact there is some level of truth to the claim. Old egg whites are thinner, so they foam more quickly and produce more volume, which was great back when people whipped meringue by hand.

Why won't my meringue stiffen after adding sugar? ›

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

Is cream of tartar or cornstarch better for meringue? ›

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

What are the 6 tips in making perfect meringue? ›

6 Tips for Perfect Meringue
  1. Don't make meringues when the kitchen is super steamy or the weather is damp and humid.
  2. Egg whites should be perfectly “clean”, without a speck of yolk in them. ...
  3. Egg whites beat to a great volume at room temperature or slightly warm.
Mar 17, 2014

Why do you put vinegar in meringue? ›

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

How long does meringue take to whip? ›

Beat until the meringue is very smooth, very glossy, and thick. This should take 3 to 6 minutes. If you're topping a pie, spoon, pipe, or slather the top of the still-warm pie filling with the meringue. Then bake the pie at 400 degrees until golden brown on top, about 6 minutes.

How long do you beat eggs for meringue? ›

Continue to beat the egg whites on medium-high speed until they have doubled in size. Turn off the mixer and check the stiffness of the peaks. In total, this should take about 4 to 5 minutes. For soft peaks, the beaten egg whites should have some body but not hold their shape.

When should you add sugar when beating meringue? ›

Slowly stream in the sugar after the egg whites have been whipping for about 10 seconds. Add the sugar in thirds: 1/3 when the whites are a very pale yellow (about 10 seconds in), 1/3 when the whites begin to foam, and 1/3 just before the whites reach a soft peak. Add all of the sugar at once.

Why add vinegar and cornstarch to meringue? ›

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

What does vinegar do in meringue? ›

Our answer. An acid, such as a vinegar, can be added to a meringue mixture to help create a more stable foam when the meringue is mixed. In scientific terms the acid helps to denature, or break down, the coils of amino acids in the egg white's proteins so that they become long strands instead.

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