How to make meringue


  • 2 egg whites
  • 100g caster sugar
  • Green food colour gel
  • Yellow food colour gel
  • Blue food colour gel
  • 100ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar
  • Pink food colour gel


Calories columnFat columnSaturates columnSugars columnSalt column
41 per serving
2% %GDA
2g per serving
3% %GDA
1g per serving
5% %GDA
5g per serving
6% %GDA
0.02g per serving
1% %GDA


  1. Preheat the oven to 130C/fan 110C/ gas mark ½. Line 3 baking trays with parchment paper.

  2. Tip the egg whites into a clean bowl, and whisk until soft peaks form then add the sugar a spoonful at a time until firm glossy peaks are formed.

  3. Take a third of the mixture out and place into a small bowl. Take a second third out and place in a separate bowl. Add a little green gel to one, yellow to the second and then blue to the third bowl and whisk each one until evenly coloured.

  4. Pipe 36 small “kisses” onto the parchment paper, taking care to lift the piping bag up at the end of each kiss so that you have a little peak.

  5. Transfer to the oven to bake for about 30 minutes until just set but not coloured. Check if the meringue is firm, if not, leave for another 5 minutes and repeat – you don’t want them to colour. Remove and allow to cool totally.

  6. Meanwhile, pour the cream into a bowl and add the vanilla extract, icing sugar and a touch of pink gel. Whisk until just firm then decant into a clean piping bag.

  7. When the meringues are cool, sandwich together with a little pink cream and serve straightaway.

  8. You can make the meringues up to 3 days in advance and keep in an airtight container. Fill when needed and leave for up to 1-2 hours if you like a squidgier meringue.