17 Meringue Recipes for Creative Desserts

Oh, the magic of meringue! Light as air, sweet as a dream, and surprisingly versatile, it transforms simple desserts into showstoppers. From classic pavlovas to trendy cloud cookies, these 17 meringue recipes will inspire your next baking adventure. Ready to whip up some sweet clouds?

Classic French Meringue Cookies

Everyone loves a sweet treat that feels fancy but uses just a handful of basic ingredients. These classic French meringue cookies are crisp, light, and melt in your mouth with a delicate vanilla flavor. Let me walk you through every step so you get perfect, glossy peaks every time.

Serving: 36 cookies | Prep Time: 20 minutes minutes | Cooking Time: 90 minutes minutes

Ingredients

Meringue

• 4 large egg whites, at room temperature
• 1 cup (200g) granulated sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper. Do not use wax paper or foil.
2. In a clean, dry mixing bowl (glass or metal is best, never plastic as it can hold grease), add the room temperature egg whites and cream of tartar. Tip: Cold eggs separate easier, but let the whites sit out for 30 minutes before beating—room temp whites whip up fluffier.
3. Using an electric mixer with clean beaters, beat the egg whites on medium speed until foamy, about 1 minute. The mixture should look like soap bubbles.
4. Increase speed to medium-high and slowly add the sugar, one tablespoon at a time, while beating. Wait about 15 seconds between each addition. This gradual addition helps build a stable structure. Keep beating until all sugar is incorporated.
5. Add the vanilla extract and continue beating on high speed until the meringue is stiff and glossy. Test by lifting the beaters—the peaks should stand straight up without drooping. Also rub a bit between your fingers; it should feel smooth, not gritty (that means the sugar is fully dissolved). This usually takes 7-10 minutes total.
6. Spoon or pipe dollops of meringue onto the prepared baking sheets, about 1 inch apart. You can use a piping bag with a star tip for classic shapes or just drop rounded teaspoons. Keep cookies uniformly sized so they finish at the same time.
7. Bake for 90 minutes, rotating the pans halfway through (top to bottom, front to back). The meringues should be firm to the touch and easily peel off the parchment. They shouldn't be brown—just a very pale ivory is perfect. If they crack, you might have overbeaten; if they weep (beads of syrup on surface), humidity or undissolved sugar is likely the culprit.
8. Turn off the oven and leave the meringues inside with the door cracked open for another hour to cool gradually. This prevents thermal shock and keeps them crisp.
9. Store in an airtight container at room temperature for up to 2 weeks—never refrigerate, as moisture will ruin them.

Buttery vanilla sweetness with a light-as-air crunch makes these irresistible as a snack or crumbled over ice cream. They also make a stunning crown on a pavlova or a charming gift tucked into a pretty box.

Lemon Meringue Pie

Zest up your dessert game with this classic Lemon Meringue Pie, featuring a tangy homemade lemon curd and a cloud-like Swiss meringue topping that's torched to golden perfection. I'll walk you through each step so you get a silky filling and stable, billowy meringue every time.

Serving: 8 | Prep Time: 40 minutes | Cooking Time: 30 minutes

Ingredients

• 1 pre-baked 9-inch pie crust (store-bought or homemade)
• 4 large egg yolks (reserve whites for meringue)
• 1 ½ cups (300g) granulated sugar
• ⅓ cup (40g) cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• ½ cup (120ml) fresh lemon juice (about 3 lemons)
• 2 tablespoons lemon zest
• 2 tablespoons (28g) unsalted butter, cut into small pieces
• 4 large egg whites (room temperature)
• ¾ cup (150g) granulated sugar (for meringue)
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract

Instructions

1. In a medium bowl, whisk together the 1 ½ cups sugar, cornstarch, and salt.
2. In a large saucepan, whisk together the water, lemon juice, and lemon zest. Slowly whisk in the dry ingredients until smooth.
3. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Continue whisking for 1 minute; it should look like a thick pudding. Remove from heat.
4. Place the egg yolks in a small bowl. Slowly ladle about ½ cup of the hot lemon mixture into the yolks while whisking constantly (this tempers them). Pour the yolk mixture back into the saucepan and whisk to combine.
5. Return the saucepan to medium heat and cook, whisking constantly, for 2 minutes until the curd is very thick and bubbly. Remove from heat and stir in the butter pieces until melted and smooth.
6. Pour the hot curd into the pre-baked pie crust and spread evenly. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 2 hours until fully set.
7. For the Swiss meringue: In the bowl of a stand mixer (or a heatproof bowl), combine the room-temperature egg whites, ¾ cup sugar, and cream of tartar. Place the bowl over a saucepan of simmering water (don't let the bowl touch the water) and whisk constantly until the sugar dissolves and the mixture reaches 160°F on a candy thermometer, about 5-6 minutes.
8. Remove bowl from heat and attach to the stand mixer with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, about 8-10 minutes. For extra stability, beat in the vanilla extract during the last minute.
9. Remove plastic wrap from the chilled pie and preheat your oven's broiler. Spoon the meringue onto the pie, swirling it to the edges to seal completely. Use the back of a spoon to create peaks or swoops for visual appeal.
10. Place the pie under the broiler, about 6 inches from the heat, and broil for 1-3 minutes, watching constantly, until the meringue is toasted golden brown. Alternatively, use a kitchen torch. Cool the pie on a wire rack for at least 30 minutes before slicing.
11. For clean slices, dip a sharp knife in hot water and wipe dry between each cut.

Refrigerate any leftovers, but this pie is best enjoyed the day it's made. The contrast between the crackly, toasted meringue and the creamy, tart lemon filling is pure magic.

Chocolate Meringue Roulade

Often, the most elegant desserts come from surprisingly simple techniques, and this Chocolate Meringue Roulade is a perfect example. You'll create a soft, billowy meringue base, bake it until just set, then roll it up with a luscious whipped cream and berry filling. Follow each step carefully, and you'll be rewarded with a stunning, light-as-air roulade that's sure to impress.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

• 6 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream
• 2 tablespoons powdered sugar (plus more for dusting)
• 1 cup mixed berries (strawberries, raspberries, blueberries)

Instructions

1. Place a rack in the middle of the oven and preheat to 350°F. Line a 15×10-inch jelly-roll pan with parchment paper, leaving an overhang on two sides.
2. In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
3. Gradually add the granulated sugar, about 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. The meringue should hold a stiff peak when the beaters are lifted.
4. In a small bowl, whisk together cocoa powder and cornstarch. Sift this mixture over the meringue, then add the vanilla extract. Gently fold with a rubber spatula until just combined — be careful not to deflate the meringue.
5. Spread the meringue evenly into the prepared pan, smoothing the top. Bake for 18-20 minutes, until the top is dry and springs back lightly when touched. A tip: do not overbake, or the meringue will crack when rolled.
6. While the meringue bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Invert the baked meringue onto the towel, then carefully peel off the parchment paper.
7. Starting at a short end, roll the meringue up in the towel (this is a 'trial roll' to train it). Let cool completely in the towel, about 1 hour. Tip: rolling while warm prevents cracking.
8. In a chilled bowl, beat heavy cream and powdered sugar until stiff peaks form. Gently fold in most of the berries, reserving a few for garnish.
9. Unroll the cooled meringue and spread the whipped cream mixture evenly over the surface, leaving a 1-inch border on all sides.
10. Re-roll the meringue (without the towel) into a log, using the towel to help lift. Place seam-side down on a serving platter. Cover and refrigerate for at least 2 hours, or up to overnight. Tip: chilling helps the roulade hold its shape.
11. Just before serving, dust with additional powdered sugar and top with reserved berries.

Zippy and cloud-like, this roulade's crispy meringue exterior gives way to a creamy, berry-studded interior. For a fun twist, try swapping the berries for sliced peaches or a drizzle of chocolate sauce — it's endlessly adaptable.

Pavlova with Berries

Delicate and airy, this Pavlova with Berries is a showstopper dessert that's easier than it looks. The crisp meringue shell cradles a cloud of whipped cream and a tumble of fresh berries, making it perfect for spring gatherings or a special weekend treat.

Serving: 8 | Prep Time: 20 minutes minutes | Cooking Time: 60 minutes minutes

Ingredients

• 4 large egg whites, at room temperature
• 1 cup (200g) superfine sugar (or granulated sugar blitzed in a food processor)
• 2 teaspoons cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 3 cups mixed berries (strawberries, blueberries, raspberries), hulled and halved if large
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper. Trace a 9-inch circle on the paper as a guide.
2. In a completely clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. This means the whites hold a gentle peak that flops over when you lift the beater.
3. Gradually add the superfine sugar, one tablespoon at a time, while beating on high speed. Scrape down the bowl occasionally. Beat until stiff, glossy peaks form and the sugar is fully dissolved—rub a bit between your fingers; it should feel smooth, not gritty.
4. Sprinkle the cornstarch and white vinegar over the meringue, then add the 1/2 teaspoon vanilla extract. Fold gently with a rubber spatula until just combined. Tip: The vinegar and cornstarch help create a marshmallowy interior.
5. Spoon the meringue onto the prepared parchment, spreading it within the traced circle. Create a slight well in the center by building up the edges with the back of a spoon.
6. Place in the oven and immediately reduce temperature to 225°F (110°C). Bake for 60 minutes, then turn off the oven and let the meringue cool completely inside with the door closed (at least 1 hour, or overnight). This gradual cooling prevents cracking.
7. While the meringue cools, prepare the berries: In a bowl, toss the mixed berries with 2 tablespoons granulated sugar and 1 tablespoon lemon juice. Let them macerate at room temperature for about 20 minutes, stirring occasionally.
8. In a large chilled bowl, beat the heavy cream, powdered sugar, and remaining 1/2 teaspoon vanilla extract on medium speed until soft peaks form. Be careful not to overbeat—stop when the cream holds its shape but is still luscious.
9. Just before serving, carefully peel the parchment off the cooled meringue and place it on a serving platter. Fill the well with the whipped cream, then spoon the macerated berries and their juices over the top. Serve immediately—the meringue will soften if left too long.

Remember, the contrast between the crunchy shell, the soft interior, and the tangy berries is what makes this dessert so special. For a twist, try using passion fruit pulp or sliced mango instead of berries. Enjoy every forkful!

Coconut Meringue Macaroons

Here’s a delightful twist on classic coconut macaroons: chewy on the inside with a crispy meringue exterior. These gluten-free treats are perfect for Passover, Easter, or any time you want a light, sweet bite.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 18 minutes

Ingredients

• 3 large egg whites, at room temperature
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 3 cups shredded sweetened coconut
• 2 tablespoons all-purpose gluten-free flour (or regular flour if not GF)
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 325°F and line two baking sheets with parchment paper or silicone baking mats.
2. In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy, about 1 minute. Tip: Make sure no yolk gets in—any fat will prevent stiff peaks.
3. Add the cream of tartar and continue beating until soft peaks form, about 2 minutes.
4. Gradually add the sugar, about 1 tablespoon at a time, while beating on high speed. Beat until the meringue is glossy and holds stiff peaks, about 3 minutes. Tip: Rub a bit between your fingers—if it feels smooth, it's done; if gritty, keep beating.
5. Beat in the vanilla extract just until combined.
6. In a separate bowl, stir together the shredded coconut, gluten-free flour, and salt until evenly mixed.
7. Fold the coconut mixture into the meringue gently with a rubber spatula until just combined. Be careful not to deflate the meringue.
8. Drop rounded tablespoons of the batter onto the prepared baking sheets, spacing them about 2 inches apart. Tip: Use a small cookie scoop for uniform size and better baking.
9. Bake for 15–18 minutes, or until the macaroons are golden brown on the bottoms and the edges are lightly toasted. Rotate the pans halfway through for even baking.
10. Let the macaroons cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.

Munch on these as-is for a chewy-crisp contrast, or dip the bottoms in melted dark chocolate for an extra decadent treat. They store well in an airtight container at room temperature for up to a week—if they last that long!

Meringue Mushrooms

Need a whimsical touch for your woodland-themed party or just a fun baking project? These meringue mushrooms are bite-sized, delicate, and surprisingly simple to make. With a crisp exterior, soft marshmallow center, and a dusting of cocoa, they look just like the real thing—but taste so much sweeter.

Serving: 24 mushrooms | Prep Time: 20 minutes minutes | Cooking Time: 90 minutes minutes

Ingredients

• 3 large egg whites, at room temperature
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (or chopped chocolate)
• 2 tablespoons unsweetened cocoa powder, for dusting

Instructions

1. Preheat your oven to 200°F. Line two baking sheets with parchment paper.
2. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy (about 1 minute). Tip: Make sure no yolk gets in—fat ruins meringue.
3. Add the cream of tartar and continue beating until soft peaks form (the peaks droop slightly when you lift the beaters).
4. Gradually add the sugar, 1 tablespoon at a time, beating on high speed after each addition until the sugar dissolves. Scrape down the bowl once. Beat until stiff, glossy peaks form (about 5-7 minutes total). The mixture should be smooth, not grainy.
5. Beat in the vanilla extract just until combined.
6. Transfer the meringue to a piping bag fitted with a 1/2-inch round tip (or use a zip-top bag with a corner snipped).
7. For the mushroom stems: Pipe 24 small, straight lines about 1 inch tall onto one prepared baking sheet, spacing them 1 inch apart. Use a gentle squeeze and pull upward to create a slight taper.
8. For the caps: On the other baking sheet, pipe 24 round mounds, each about 1.5 inches wide. Smooth the tops with a wet finger to round them. Tip: A wet finger prevents sticking and gives a natural cap shape.
9. Bake both sheets for 60 minutes. Do not open the oven door. After 60 minutes, turn off the oven and leave the meringues inside for 30 more minutes to dry completely. They should be firm and easily peel off the parchment.
10. While the meringues cool, melt the dark chocolate chips in a microwave-safe bowl in 20-second bursts, stirring each time, until smooth (about 1 minute total).
11. Using a toothpick, poke a small hole in the bottom center of each cap. Dip the tip of a stem into the melted chocolate, then insert it into the hole. Hold for 10 seconds until set. Repeat for all mushrooms.
12. Place the cocoa powder in a small sieve and lightly dust the caps. Use a clean brush to wipe off excess cocoa from the stems for a realistic look.

With their crisp snap and airy interior, these meringue mushrooms are as charming as they are delicious. Serve them atop a cupcake, nestle into a fake moss terrarium for dessert, or present in a gift box tied with twine. Either way, they’re sure to earn oohs and ahhs.

Italian Meringue Buttercream

A silky Italian meringue buttercream is a staple for any baker looking to elevate cakes and cupcakes. It’s less sweet than American buttercream and incredibly smooth, thanks to a hot sugar syrup that cooks the egg whites. Follow this method carefully for foolproof results every time.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 5 large egg whites (about 150g), at room temperature
• 1 cup plus 2 tablespoons (225g) granulated sugar
• 1/4 cup (60ml) water
• 1 1/2 cups (3 sticks or 340g) unsalted butter, cut into tablespoon-sized pieces, at room temperature (but still cool)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Ensure the bowl is completely clean and free of any grease, or the whites won't whip properly.
2. In a small saucepan, combine the sugar and water. Stir gently to moisten all the sugar; do not scrape the sides.
3. Clip a candy thermometer to the pan. Bring the syrup to a boil over medium heat, then cook without stirring until it reaches 240°F (soft-ball stage). This takes about 5-7 minutes.
4. Meanwhile, once the syrup reaches about 220°F, start whipping the egg whites on medium speed until soft peaks form (about 2 minutes). Reduce speed to low to keep them moving.
5. When the syrup hits exactly 240°F, remove from heat. With the mixer running on medium-low, slowly drizzle the hot syrup into the egg whites, aiming for the side of the bowl to avoid splattering. Try to pour in a steady stream over about 30 seconds.
6. Increase speed to medium-high and whip until the meringue is stiff, glossy, and has cooled to room temperature — about 10-12 minutes. The bowl should feel barely warm to the touch. Tip: You can test by touching the side of the bowl — if it's even slightly warm, keep whipping.
7. Reduce speed to medium. Add the butter, a few pieces at a time, allowing each addition to incorporate before adding more. The mixture may look curdled or soupy at first — that's normal! Keep beating.
8. Once all butter is added, increase speed to high and whip for 1-2 minutes until the buttercream is smooth, thick, and silky. Tip: If it looks curdled, don't worry — just keep mixing; it will come together. If it's too soft, pop the bowl in the fridge for 10 minutes, then rewhip.
9. Add vanilla and salt, then mix on low until combined. Scrape down the bowl and give a final whip on high for 10 seconds to ensure a velvety texture.

Use this buttercream immediately, or refrigerate for up to a week (rewhip when cool before using). It pipes beautifully and holds its shape, yet melts luxuriously on the tongue — perfect for a delicate swirl on vanilla cupcakes or as a filling for layer cakes.

Eton Mess

Usually, the best desserts are the ones that come together in minutes with just a few simple ingredients. This Eton Mess is a classic British no-bake treat that layers crunchy meringue, juicy strawberries, and fluffy whipped cream for a perfectly imperfect dessert.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 0 minutes minutes

Ingredients

• 1 pound fresh strawberries, hulled and quartered
• 2 tablespoons granulated sugar
• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 4 store-bought meringue nests (about 3 ounces total), roughly crushed into bite-size pieces

Instructions

1. Place the quartered strawberries in a medium bowl. Sprinkle with the granulated sugar and stir gently. Let them sit for 10 minutes to macerate and release their juices.
2. In a large chilled bowl, pour the cold heavy whipping cream. Add the powdered sugar and vanilla extract. Using a hand mixer on medium speed, beat until soft peaks form—this takes about 2 minutes. The cream should hold its shape but still be luscious and smooth. Do not overbeat or it will turn into butter.
3. Gently fold half of the crushed meringue pieces into the whipped cream until just combined. You want some crunch to remain.
4. In four serving glasses or bowls, layer the components: start with a spoonful of the macerated strawberries and their syrup, then a layer of the meringue-cream mixture, then a sprinkle of crushed meringue. Repeat the layers until all ingredients are used, ending with a dollop of cream and a few strawberry pieces on top.
5. Serve immediately for the best texture—if you wait too long, the meringue will soften entirely. For a make-ahead option, prepare the components separately and assemble just before serving.

Here, the contrast of crisp meringue against silky cream and tangy-sweet berries is pure magic. For a fun twist, swap half the strawberries for raspberries or drizzle with a tablespoon of balsamic reduction. Either way, it's a crowd-pleaser that feels fancy with zero oven time.

Vegan Aquafaba Meringue

Perfect for anyone avoiding eggs, these vegan aquafaba meringues are light, crispy, and surprisingly simple to make. Using the brine from a can of chickpeas, you can whip up a meringue that behaves just like the classic version. Follow these steps carefully for foolproof results every time.

Serving: 24 | Prep Time: 15 minutes minutes | Cooking Time: 90 minutes minutes

Ingredients

For the meringue

• 3/4 cup aquafaba (the liquid from one 15-oz can of unsalted chickpeas)
• 1/2 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 200°F. Line two baking sheets with parchment paper or silicone mats.
2. In a large, clean mixing bowl, combine the aquafaba and cream of tartar. Using a hand mixer or stand mixer with a whisk attachment, beat on medium speed until frothy, about 1 minute.
3. Increase speed to high and continue beating until soft peaks form, about 5–7 minutes. Tip: The mixture should be thick and white; if you lift the whisk, the peak should flop over slightly.
4. With the mixer running on medium speed, gradually add the sugar, one tablespoon at a time, allowing each addition to dissolve fully. This should take about 3–4 minutes. Scrape down the sides as needed.
5. Add the vanilla extract and beat on high speed until the meringue is glossy and forms stiff peaks that hold their shape, about 2–3 more minutes. Tip: To test, stop the mixer and lift the whisk—the peak should stand straight up without collapsing.
6. Transfer the meringue to a piping bag fitted with a large star tip. Pipe 1-inch-wide swirls onto the prepared baking sheets, spacing them about 1 inch apart.
7. Bake for 60–90 minutes, rotating the pans halfway through, until the meringues are dry and easily peel off the parchment. They should be crisp on the outside and slightly soft inside. Tip: To check, try to lift one—if it sticks, bake longer. Ovens vary, so start checking at 60 minutes.
8. Turn off the oven and leave the meringues inside with the door slightly ajar for at least 1 hour (or overnight) to cool and dry completely. This prevents them from becoming chewy.
9. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.

Crunchy on the outside with a delicate melt-in-your-mouth center, these meringues are delightful on their own or as a topping for pies and puddings. Try adding a pinch of cocoa powder or crushed freeze-dried berries for a flavor twist. They're a fun, egg-free treat that will surprise anyone who tries them.

Meringue Nests with Lemon Curd

Now, these meringue nests are a perfect spring dessert—crisp, airy shells cradling a tangy lemon curd and topped with fresh fruit. I'll walk you through each step so you get that perfect texture and flavor balance. Let's start.

Serving: 8 | Prep Time: 25 minutes minutes | Cooking Time: 90 minutes minutes

Ingredients

Meringue Nests

• 4 large egg whites, at room temperature
• 1 cup (200 g) granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar

Lemon Curd

• 3 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (80 ml) fresh lemon juice (from about 2 lemons)
• 2 tablespoons (28 g) unsalted butter, cut into small pieces
• 1 teaspoon lemon zest

Topping

• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Fresh mint leaves for garnish (optional)

Instructions

1. Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
2. In a large, clean bowl, beat the 4 egg whites with an electric mixer on medium speed until frothy, about 1 minute.
3. Gradually add the 1 cup sugar, a tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form, about 5-7 minutes. Tip: the mixture should feel smooth, not grainy—rub a little between your fingers to check.
4. Sprinkle the cornstarch and vinegar over the meringue, and fold gently with a spatula until just combined. This helps stabilize the meringue for a crisp exterior.
5. Spoon the meringue into 8 equal mounds on the prepared baking sheet, spacing them about 2 inches apart. Using the back of a spoon, create a well in the center of each mound, shaping a nest.
6. Bake for 60 minutes without opening the oven door. Then turn off the oven and let the meringues cool completely inside for at least 30 minutes. They should be dry and firm. Tip: if they're sticky, leave them in the turned-off oven longer.
7. While the meringues bake, make the lemon curd. In a small saucepan, whisk together the egg yolks, 1/2 cup sugar, lemon juice, and lemon zest.
8. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil or the eggs will scramble.
9. Remove from heat and stir in the butter pieces until melted and smooth. Strain through a fine-mesh sieve into a bowl, then cover with plastic wrap (pressing it directly onto the surface to prevent a skin). Refrigerate until cool and firm, about 1 hour.
10. To assemble, spoon a generous tablespoon of chilled lemon curd into each meringue nest. Top with fresh berries and a mint leaf if desired.
11. Serve immediately for the best texture—the meringues will soften if left too long. Tip: you can make the meringues and curd a day ahead, but assemble just before serving.

Dive into these nests and you'll get that satisfying crunch shattering against the silky, tart curd. The sweet berries balance everything beautifully. They make an elegant finish to any spring brunch or dinner party.

Coffee Meringue Kisses

Before we dive in, let's get one thing straight: these Coffee Meringue Kisses are tiny, crispy clouds of joy that melt on your tongue. I'll walk you through every step so you get perfect results every time—even if you've never made meringue before.

Serving: 36 | Prep Time: 15 minutes minutes | Cooking Time: 90 minutes minutes

Ingredients

Meringue

• 4 large egg whites, at room temperature
• 1 cup (200g) granulated sugar
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

Instructions

1. Step 1: Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
2. Step 2: Dissolve the instant coffee in 1 teaspoon of hot water to make a paste; let it cool slightly.
3. Step 3: In a large, clean bowl, whip the egg whites on medium speed until frothy—about 30 seconds.
4. Step 4: Add the cream of tartar and continue whipping until soft peaks form—the whites should hold a gentle droop when you lift the whisk.
5. Step 5: With the mixer running on medium-high, add the sugar one tablespoon at a time, waiting about 10 seconds between additions. This gradual addition is crucial for a stable meringue.
6. Step 6: Once all sugar is in, increase speed to high and whip until stiff, glossy peaks form and the sugar is fully dissolved—rub a bit between your fingers; it should feel smooth, not gritty.
7. Step 7: Beat in the vanilla and the coffee paste until just combined; overmixing can deflate the meringue.
8. Step 8: Transfer the meringue to a piping bag fitted with a 1/2-inch round tip (or a star tip for ridges). Pipe small kisses about 1 inch wide and 1 inch high onto the prepared sheets, spacing them 1 inch apart.
9. Step 9: Bake for 90 minutes, then turn off the oven and let the kisses cool inside the oven for 1 hour—this ensures they dry out completely and become crisp.
10. Step 10: Remove from the oven and let cool completely on the baking sheets. They should lift easily from the parchment. Store in an airtight container at room temperature for up to 2 weeks.

Now, these little kisses are delightfully airy with a subtle coffee kick—perfect for dunking in hot cocoa or crumbling over ice cream. They also make a lovely, elegant gift tucked into a tin.

Meringue Topped Baked Alaska

Ready to tackle a show-stopping dessert that looks way harder than it is? Baked Alaska is essentially ice cream cake with a toasty meringue shell, and with a few methodical steps, you can pull it off like a pro.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

• 1 store-bought or homemade 9-inch round sponge cake layer (about 1 inch thick)
• 1.5 quarts (6 cups) of your favorite ice cream (like vanilla or chocolate), slightly softened
• 4 large egg whites, at room temperature
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions

1. Line a 9-inch round cake pan or bowl with plastic wrap, letting excess hang over the edges. Press the sponge cake layer into the bottom of the pan.
2. Scoop the slightly softened ice cream onto the cake, spreading it evenly with a spatula. Make sure there are no air pockets. Fold the plastic wrap over the ice cream and freeze for at least 4 hours, or until solid.
3. When ready to bake, preheat the oven to 500°F. Place a rimmed baking sheet on the middle rack to preheat as well. This will help create a quick, even sear on the meringue.
4. In a large, clean metal or glass bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
5. Gradually add the sugar, about a tablespoon at a time, while beating on high speed. Beat until stiff, glossy peaks form and the sugar is completely dissolved—rub a bit between your fingers; it should feel smooth, not gritty. Beat in the vanilla and a pinch of salt.
6. Remove the ice cream cake from the freezer and unwrap it. Place it on the center of a 9-inch oven-safe plate or a piece of parchment on a rimless baking sheet. Working quickly, spread the meringue over the entire cake, making sure to seal the edges completely so no ice cream is exposed. Use the back of a spoon to create peaks and swirls for that classic torched look.
7. Place the cake on the preheated baking sheet in the oven and bake for 3 to 5 minutes, until the meringue peaks are lightly browned. Watch closely—it can go from golden to burnt in seconds. Alternatively, you can torch the meringue with a kitchen blowtorch for more control.
8. Serve immediately by slicing with a knife dipped in hot water (wipe dry between slices). Enjoy the contrast of the warm, toasted meringue and the cold, creamy ice cream inside.

When you slice into this, you'll get a dramatic crackle of torched meringue giving way to a cool, creamy center—pure magic. For a fun twist, try pairing it with a drizzle of warm chocolate sauce or fresh berries on the side.

Salted Caramel Meringue Tart

This salted caramel meringue tart is a showstopper: a flaky crust, a luscious salted caramel filling, and a cloud of toasted meringue. I'll walk you through each step to ensure perfect results every time.

Serving: 8 | Prep Time: 30 minutes minutes | Cooking Time: 55 minutes minutes

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3 to 4 tablespoons ice water
• 1 cup granulated sugar
• 1/4 cup water
• 6 tablespoons unsalted butter, softened
• 1/2 cup heavy cream, at room temperature
• 1 teaspoon flaky sea salt (e.g., Maldon)
• 3 large egg whites, at room temperature
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

1. Make the crust: In a food processor, pulse 1 1/4 cups flour and 1/2 teaspoon salt. Add cold butter cubes and pulse until pea-sized crumbs form. Sprinkle in 3 tablespoons ice water, pulsing until dough holds together when pinched (add another tablespoon if needed).
2. Turn dough onto a floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. Roll dough on a floured surface to a 12-inch circle, then transfer to a 9-inch tart pan. Press into bottom and sides, trim excess. Prick bottom with fork, line with foil, and fill with pie weights or dried beans. Freeze 15 minutes.
4. Preheat oven to 375°F. Bake crust with weights for 15 minutes. Remove foil and weights, then bake 10-12 minutes more until golden. Cool completely on a wire rack.
5. Make the caramel: In a medium heavy-bottomed saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat without stirring until deep amber (about 8-10 minutes; swirl pan occasionally).
6. Remove from heat. Carefully whisk in 6 tablespoons softened butter until melted. Slowly pour in 1/2 cup heavy cream (mixture will bubble vigorously), then whisk in 1 teaspoon flaky sea salt. Let cool until warm but still pourable, about 15 minutes.
7. Pour caramel into cooled crust. Refrigerate until firm, at least 2 hours.
8. Make the meringue: In the bowl of a stand mixer, whisk together 3 egg whites, 1/2 cup sugar, and 1/4 teaspoon cream of tartar. Set bowl over a pot of simmering water, whisking constantly until sugar is dissolved and mixture reaches 160°F (about 3-4 minutes).
9. Transfer bowl to mixer with whisk attachment. Whip on medium-high until stiff, glossy peaks form and bowl is cool to the touch, about 5-7 minutes. Tip: For extra stability, ensure no yolk contaminates the whites.
10. Spread meringue over chilled caramel, creating peaks and swirls. Use a kitchen torch or place under broiler (watch constantly) to toast meringue until golden brown, about 1-2 minutes. Tip: If broiling, keep oven door ajar and rotate the tart for even color.
11. Refrigerate uncovered for 30 minutes to set meringue. Tip: Chilling helps the tart slice cleanly; use a hot, dry knife for each cut.
12. Slice and serve chilled or at room temperature.

Every bite of this tart offers a triple play of textures: the buttery crust shatters, the caramel flows, and the meringue melts away. Serve it with a dollop of crème fraîche to cut the sweetness, or simply enjoy it as the centerpiece of a dessert table.

Meringue Frosted Cupcakes

Can you picture a cupcake so light and airy it feels like biting into a cloud? That's what you get with these vanilla cupcakes topped with a swirl of Swiss meringue frosting, lightly torched for a caramelized finish. Follow these steps closely, and you'll have bakery-worthy treats in your own kitchen.

Serving: 12 cupcakes | Prep Time: 20 minutes minutes | Cooking Time: 18 minutes minutes

Ingredients

For the Vanilla Cupcakes

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup whole milk, at room temperature

For the Swiss Meringue Frosting

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 1/2 cups unsalted butter, softened (3 sticks)
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar with a hand mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
4. Add 2 large eggs one at a time, beating well after each addition. Then beat in 2 teaspoons vanilla extract.
5. Add the flour mixture in three additions, alternating with 1/2 cup milk, starting and ending with flour. Mix on low just until combined—overmixing can make cupcakes tough.
6. Divide the batter evenly among the 12 liners, filling each about 2/3 full. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. While cupcakes cool, make the frosting: In a heatproof bowl set over a pot of simmering water (make sure the bowl doesn't touch the water), whisk 4 large egg whites, 1 cup granulated sugar, and 1/4 teaspoon cream of tartar constantly until the sugar dissolves and the mixture reaches 160°F on a candy thermometer, about 4–5 minutes.
8. Remove the bowl from heat and beat the egg white mixture with a hand mixer on high speed until stiff, glossy peaks form and the bowl is cool to the touch, about 8–10 minutes.
9. Once the meringue is cool, add 1 1/2 cups softened unsalted butter (cut into tablespoon-sized pieces) a few pieces at a time, beating on medium speed until smooth. Beat in 1 teaspoon vanilla extract. If the frosting looks curdled, keep beating—it will come together.
10. Transfer the frosting to a piping bag fitted with a large star tip and pipe a swirl onto each cooled cupcake.
11. For a toasted finish, use a kitchen torch to lightly brown the frosting in a few spots, holding the torch about 2 inches away and moving constantly. If you don't have a torch, you can place the cupcakes under the broiler for 30–60 seconds—watch closely so they don't burn.

Finally, take a bite and enjoy the contrast of the tender vanilla cake with the silky, marshmallowy frosting. These cupcakes are perfect for celebrating a special occasion or simply brightening an ordinary day. Store leftovers in an airtight container at room temperature for up to two days.

Lavender Meringue Clouds

Never underestimate the power of a meringue. These Lavender Meringue Clouds are a delightful project for any home baker. Let's break it down step by step.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

Meringue

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1 tablespoon dried culinary lavender, finely ground in a spice grinder

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper. Have a piping bag with a large star tip ready.
2. In a clean, dry bowl of a stand mixer, combine the egg whites and cream of tartar. Using the whisk attachment, beat on medium speed until foamy, about 1 minute. Tip: Make sure your bowl is spotless—any grease will deflate the meringue.
3. Gradually add the sugar, about 1 tablespoon at a time, while beating on medium-high speed. Continue beating until stiff, glossy peaks form. This takes about 5-7 minutes. The mixture should feel smooth and not grainy when rubbed between your fingers. Tip: To test, rub a bit between your fingers—if it's still gritty, keep beating.
4. Beat in the vanilla extract and ground lavender just until combined. Tip: Overmixing can deflate the meringue, so stop as soon as it's incorporated.
5. Transfer the meringue to the prepared piping bag. Pipe small rosettes or kisses onto the baking sheets, spacing them about 1 inch apart.
6. Bake for 90 minutes. Do not open the oven door during baking. After 90 minutes, turn off the oven and let the meringues cool completely inside the oven with the door closed. This ensures they dry out fully and become crisp. Tip: If you open the oven too soon, the meringues may crack or become sticky.
7. Once cool, carefully peel the meringues off the parchment. Store in an airtight container at room temperature for up to a week.

Just a bite of these ethereal clouds melts on your tongue, releasing a gentle floral sweetness from the lavender. Serve them with fresh berries and a dollop of whipped cream for an elegant dessert, or simply enjoy as a light, airy treat with your afternoon tea.

Meringue Crème Brûlée

Despite its fancy name, this Meringue Crème Brûlée is a straightforward dessert that swaps the classic caramelized sugar for a toasted meringue top. I'll walk you through each step, from tempering eggs to broiling the meringue, so you get a silky custard with a light, fluffy cap.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 vanilla bean or 2 teaspoons vanilla extract
• 4 large egg yolks
• Pinch of salt
• 3 large egg whites
• 1/4 cup plus 2 tablespoons granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

1. Preheat your oven to 325°F. Place four 6-ounce ramekins in a deep baking dish.
2. Pour 2 cups heavy cream into a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod. Heat over medium until small bubbles form around the edge (about 175°F on a thermometer). Do not boil. If using vanilla extract, add it later.
3. In a medium bowl, whisk 4 large egg yolks with 1/2 cup granulated sugar and a pinch of salt until pale and slightly thickened, about 2 minutes.
4. Slowly pour about 1/2 cup of the hot cream into the yolk mixture while whisking constantly (this tempers the yolks). Then pour in the remaining cream, whisking until smooth. If using vanilla extract, stir it in now. Strain the custard through a fine-mesh sieve into a clean measuring cup or bowl to remove any cooked egg bits and the vanilla pod.
5. Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Cover the dish loosely with foil.
6. Bake for 40–45 minutes, until the custards are set but still jiggle slightly in the center when shaken. Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours (or overnight) until completely chilled.
7. When ready to serve, make the meringue. In a clean, dry bowl, beat 3 large egg whites and 1/4 teaspoon cream of tartar on medium speed until soft peaks form. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form, about 5–7 minutes. The sugar should be fully dissolved.
8. Remove the custards from the fridge and blot any condensation on top with a paper towel. Spoon or pipe the meringue over each custard, making sure to seal the edges completely so no custard is exposed. Use the back of a spoon to create peaks.
9. Preheat the broiler to high and place the ramekins on a baking sheet. Broil 4–6 inches from the heat for 1–2 minutes, rotating if needed, until the meringue is golden brown. Watch closely to avoid burning. Alternatively, use a kitchen torch to toast the meringue until golden.
10. Let the meringue cool for 1–2 minutes before serving (the topping will set slightly).

Underneath the toasted meringue, you'll find a velvety, vanilla-speckled custard that's creamy and light. For a fun twist, sprinkle a pinch of cinnamon or cocoa powder over the meringue before broiling, or serve with fresh berries for a pop of color.

Meringue Snow Pudding

Gather ‘round, because we're making a dessert that feels like a cloud on a warm spring day. I'll walk you through a Meringue Snow Pudding—a pillowy, chilled meringue floating on a silky lemon custard sauce. It's lighter than air and perfect for a refreshing finish.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 3 large eggs, separated, plus 2 additional egg whites
• A pinch of cream of tartar (1/8 teaspoon)
• 1/2 cup + 2 tablespoons granulated sugar, divided
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract

Instructions

1. Separate the eggs while cold; place 3 yolks in a medium bowl and the 5 whites in a large, scrupulously clean metal or glass bowl. Let the whites come to room temperature for 30 minutes—this helps them whip to full volume.
2. In a medium saucepan, whisk together the 3 egg yolks, 1/4 cup of the sugar, and the 1 cup whole milk until smooth. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (about 6-8 minutes). Do not let it boil or it will curdle. Tip: If you see wisps of steam, reduce the heat.
3. Remove the saucepan from heat. Stir in the 1/2 cup heavy cream, 1/4 cup lemon juice, 2 teaspoons lemon zest, and 1 teaspoon vanilla. Pour through a fine-mesh strainer into a bowl to catch any lumps. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cold, about 2 hours.
4. Preheat the oven to 250°F. Fill a 9×13-inch baking dish with about 1 inch of hot water and place it on the oven's middle rack. This water bath will gently cook the meringue.
5. In the large bowl with the egg whites, add the pinch of cream of tartar. Beat with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually add the remaining 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form—about 4 minutes. Tip: When you lift the beater, the peak should stand upright without drooping.
6. Drop the meringue by large spoonfuls (about 6 equal portions) onto the chilled lemon custard—or shape them into snow puffs using two spoons. The meringue will float on top.
7. Place the dish in the preheated oven inside the water bath. Bake for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes (don't peek). The meringue will be set but still soft. Remove and let cool on a wire rack for 30 minutes, then refrigerate for at least 4 hours or overnight. The meringue firms up as it chills.
8. To serve, gently spoon the pudding into bowls, making sure each portion gets some lemon sauce. Tip: For a pretty presentation, garnish with a thin lemon slice or a sprig of mint.

Dive into dessert that is pure heaven—ethereal, cloud-like meringue floating on a tart-sweet lemon custard. The contrast of textures is totally irresistible. Serve it in pretty glass cups with extra lemon zest on top for a stunning finish.

Conclusion

Every dessert lover needs at least one go-to meringue recipe, and this roundup has 17 creative options to try. Pick your favorite, whip up something sweet, and let us know which one wows your taste buds—don’t forget to share on Pinterest!

Share on Facebook

Post on X

Save