You need –

  • Egg whites – Of 4 eggs, at room temperature
  • Cream of Tartar – 1/2 teaspoon
  • Icing sugar – 1 cup
  • Vanilla Extract – 1 teaspoon
  • Gel Food Coloring – few drops


How to –

Whisk the egg whites in clean dry bowl (no trace of water please) till fluffy. Add the Cream of Tartar  and beat over medium speed till soft peaks are formed.

Add the icing sugar; a tablespoon at a time and beat on a low speed. Add the Vanilla extract. Once combined increase the speed to high and whisk till glossy and stiff peaks are formed (For me, it took 8 minutes on electric hand beater on a high speed).


Add the food color of your choice and beat for 25-30 seconds. Please make sure not to over beat the egg whites. Transfer mixture to a pastry bag fitted with a star tip and pipe a small circle then continuously make smaller circles working your way up leaving an inch gap between each. Bake at 175 degrees F for 1 ½ hours, then turn off oven and leave the door slightly open to cool down in the oven.

Store in a airtight container.



35 thoughts on “Meringue

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