20 Delicious Meringue Recipes Perfect for Any Occasion

Fluffy, sweet, and irresistibly light, meringues are the perfect treat to elevate any occasion, from cozy family gatherings to elegant dinner parties. Whether you’re a seasoned baker or just starting out, our roundup of 20 delicious meringue recipes promises something for everyone. Dive into these airy delights and discover your next favorite dessert that’s sure to impress. Keep reading to find the perfect recipe to whisk you away!

Classic French Meringue Cookies

Here’s how to whip up these airy, sweet bites that melt in your mouth. Perfect for tea time or gifting, they’re simpler than you think.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a spotlessly clean bowl, beat the egg whites on medium speed until foamy, about 2 minutes.
3. Add the cream of tartar and continue beating until soft peaks form, about 2 more minutes.
4. Gradually add the sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the vanilla extract with a spatula, ensuring not to deflate the meringue.
6. Transfer the meringue to a piping bag fitted with a star tip and pipe 1-inch mounds onto the prepared sheets.
7. Bake for 90 minutes, then turn off the oven and let the meringues cool inside for 1 hour to prevent cracking.

Velvety crisp outside with a chewy center, these meringues are a dream. Serve them stacked high with fresh berries or crumbled over ice cream for a decadent twist.

Lemon Meringue Pie

Here’s how to whip up a Lemon Meringue Pie that’ll steal the spotlight. Zest your lemons like a pro and whip that meringue to cloud-like peaks.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled
• 1/4 cup ice water
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 3 large egg yolks
• 2 tbsp unsalted butter
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 4 large egg whites
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions

1. Preheat oven to 375°F.
2. Combine 1 1/4 cups flour and 1/2 cup butter in a bowl. Use a pastry cutter until mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until dough forms. Tip: Don’t overwork the dough.
4. Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie plate. Trim edges.
5. Bake crust for 15 minutes or until golden. Let cool.
6. Whisk 1 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a saucepan. Stir in 1 1/2 cups water.
7. Cook over medium heat, stirring constantly, until thickened. Tip: A wooden spoon should leave a clear path when dragged.
8. Beat 3 egg yolks in a bowl. Gradually whisk in 1/2 cup hot sugar mixture. Return to saucepan.
9. Cook for 2 more minutes. Remove from heat. Stir in 2 tbsp butter, 1/3 cup lemon juice, and 1 tbsp zest.
10. Pour filling into crust.
11. Beat 4 egg whites and 1/2 tsp cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Tip: Bowl and beaters must be grease-free.
12. Spread meringue over filling, sealing to edges. Bake at 350°F for 12-15 minutes or until golden.

Your pie boasts a tangy lemon filling under a toasty meringue cap. Serve slices with a drizzle of raspberry coulis for a color pop.

Swiss Meringue Buttercream

Just when you thought buttercream couldn’t get any smoother, Swiss Meringue Buttercream swoops in. This silky, dreamy frosting is a game-changer for cakes and cupcakes alike.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter, room temperature
• 1 tsp vanilla extract

Instructions

1. Combine 4 large egg whites and 1 cup granulated sugar in a heatproof bowl.
2. Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F on a candy thermometer.
3. Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl feels cool to the touch, about 10 minutes.
4. With the mixer on low, gradually add 1 1/2 cups unsalted butter, a few tablespoons at a time, waiting until each addition is fully incorporated before adding more.
5. Once all the butter is added, increase the speed to medium-high and beat until the buttercream is smooth and fluffy, about 5 minutes.
6. Mix in 1 tsp vanilla extract until fully combined.

This buttercream is luxuriously smooth with a light, buttery flavor that’s not too sweet. Try piping it onto chocolate cupcakes for a decadent treat, or use it to fill macarons for an elegant twist.

Pavlova with Fresh Berries

Absolutely dazzle your dessert game with this Pavlova with Fresh Berries—crispy on the outside, marshmallowy inside, and bursting with berry goodness.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 2 cups mixed fresh berries

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat 4 large egg whites on high speed until soft peaks form.
3. Gradually add 1 cup granulated sugar, beating until the mixture is glossy and stiff peaks form.
4. Gently fold in 1 tsp white vinegar, 1 tsp cornstarch, and 1 tsp vanilla extract.
5. Spoon the mixture onto the prepared baking sheet, shaping it into a 9-inch circle with a slight indentation in the center.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the Pavlova cool inside for at least 1 hour.
7. In a separate bowl, whip 1 cup heavy cream and 2 tbsp powdered sugar until soft peaks form.
8. Spread the whipped cream over the cooled Pavlova and top with 2 cups mixed fresh berries.

Now, savor the contrast of the crisp shell against the cloud-like center, all brightened by the tangy berries. Not just a dessert—it’s a showstopper that’ll have everyone reaching for seconds.

Chocolate-Dipped Meringue Kisses

Ready to whip up something sweet? These Chocolate-Dipped Meringue Kisses are your ticket to a cloud-like, crunchy delight. Dip, dunk, and devour—each bite’s a dream.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
3. Gradually add the sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form. Tip: Ensure no yolk mixes in for perfect peaks.
4. Gently fold in the vanilla extract with a spatula.
5. Transfer the meringue to a piping bag fitted with a star tip. Pipe 1-inch kisses onto the prepared sheets.
6. Bake for 90 minutes, then turn off the oven and let the meringues cool inside for 1 hour. Tip: Avoid opening the oven to prevent cracks.
7. Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
8. Dip the base of each meringue into the chocolate, then place on a wire rack to set. Tip: Sprinkle with sea salt or sprinkles before the chocolate hardens for extra flair.

Light as air with a crisp shell, these kisses melt into a chocolatey finish. Stack them high on a vintage plate for a dessert table showstopper.

Raspberry Meringue Roulade

Absolutely irresistible, this Raspberry Meringue Roulade combines fluffy meringue, tangy raspberry jam, and fresh cream for a dessert that’s as stunning as it is delicious. Perfect for impressing guests or treating yourself, it’s a showstopper that’s surprisingly simple to make.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup raspberry jam
• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1/2 cup fresh raspberries

Instructions

1. Preheat your oven to 300°F and line a 10×15 inch jelly roll pan with parchment paper.
2. In a large bowl, beat the egg whites on high speed until soft peaks form, about 3 minutes.
3. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form, about 5 minutes. Tip: Ensure your bowl and beaters are completely clean for the best volume.
4. Gently fold in the vanilla extract with a spatula.
5. Spread the meringue evenly onto the prepared pan, smoothing the top with a spatula.
6. Bake for 25 minutes, or until the meringue is pale golden and feels dry to the touch. Tip: Avoid opening the oven door during baking to prevent cracks.
7. Let the meringue cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form.
9. Spread the raspberry jam evenly over the cooled meringue, followed by the whipped cream. Tip: Leave a 1-inch border around the edges to prevent filling from spilling out when rolling.
10. Scatter fresh raspberries over the cream.
11. Starting from one short end, carefully roll the meringue into a log, using the parchment paper to help lift and roll without cracking.
12. Transfer the roulade to a serving platter, seam side down, and dust with additional powdered sugar if desired.

Magically light and airy, this roulade offers a delightful contrast between the crisp meringue shell and the creamy, fruity filling. Serve slices with extra raspberries and a drizzle of melted chocolate for an extra decadent touch.

Toasted Coconut Meringue Cake

Rethink dessert with this Toasted Coconut Meringue Cake—a fluffy, cloud-like meringue meets crunchy, golden coconut for a texture showdown. It’s sweet, it’s tropical, and it’s begging to be your next showstopper.

Ingredients

• 1 1/2 cups granulated sugar
• 6 large egg whites
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• 1 1/2 cups sweetened shredded coconut

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form, about 2 minutes.
3. Gradually add sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form, about 5 minutes. Tip: Ensure your bowl and beaters are completely grease-free for maximum volume.
4. Gently fold in vanilla extract and 1 cup of shredded coconut with a spatula.
5. Spread the meringue onto the prepared baking sheet into a 9-inch circle, creating a slight indentation in the center.
6. Sprinkle the remaining 1/2 cup of coconut evenly over the top.
7. Bake for 1 hour 30 minutes, or until the meringue is dry and the coconut is golden. Tip: Resist opening the oven door to prevent cracks.
8. Turn off the oven and let the meringue cool inside for 1 hour to prevent deflating. Tip: For extra crunch, toast the coconut separately before sprinkling.

Delight in the contrast of crisp coconut against the chewy meringue—each bite is a tropical escape. Serve with a drizzle of dark chocolate or a side of fresh mango slices for an extra flavor punch.

Eton Mess with Strawberry Meringue

Perfect for those sweltering summer days, this Eton Mess with Strawberry Meringue smashes the sweet spot between decadent and refreshing. Layer crunchy meringue, lush cream, and juicy strawberries for a dessert that’s as Instagrammable as it is irresistible.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 cups fresh strawberries, hulled and sliced

Instructions

1. Preheat the oven to 225°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat 4 large egg whites until stiff peaks form.
3. Gradually add 1 cup granulated sugar, beating until the mixture is glossy and stiff.
4. Gently fold in 1 tsp white vinegar and 1 tsp cornstarch.
5. Spread the meringue onto the prepared baking sheet in a thin layer. Bake for 90 minutes, then turn off the oven and let the meringue cool inside for 1 hour.
6. In a separate bowl, whip 1 cup heavy cream with 1 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.
7. Break the cooled meringue into bite-sized pieces.
8. Layer the meringue pieces, whipped cream, and 2 cups sliced strawberries in serving glasses.
9. Repeat the layers until all ingredients are used, finishing with a sprinkle of strawberries on top.

Serve immediately for a contrast of crisp meringue, silky cream, and vibrant strawberries. Switch it up by adding a drizzle of balsamic glaze for a sophisticated twist.

Espresso Meringue Sandwiches

Craving a sweet, caffeinated kick? These Espresso Meringue Sandwiches blend crispy meringue with rich espresso cream—perfect for your next coffee break.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1/2 tsp cream of tartar
• 1 tbsp instant espresso powder
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 200°F and line 2 baking sheets with parchment paper.
2. In a clean, dry bowl, beat 4 large egg whites on medium speed until frothy, about 2 minutes.
3. Add 1/2 tsp cream of tartar and continue beating until soft peaks form, about 3 minutes.
4. Gradually add 1 cup granulated sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form, about 5 minutes.
5. Fold in 1 tbsp instant espresso powder until just combined.
6. Pipe or spoon meringue onto prepared sheets in 2-inch rounds, spacing 1 inch apart.
7. Bake for 90 minutes, then turn off oven and let meringues cool inside for 1 hour to crisp.
8. While meringues cool, beat 1 cup heavy cream and 2 tbsp powdered sugar on high until stiff peaks form, about 3 minutes.
9. Spread espresso cream onto flat side of half the meringues, then top with remaining meringues.

How irresistible are these? The meringues shatter with each bite, giving way to the velvety espresso cream. Serve them stacked high on a platter for your next brunch—they’re as stunning as they are delicious.

Passion Fruit Meringue Tart

Elevate your dessert game with this Passion Fruit Meringue Tart—bold flavors, crispy crust, and a cloud-like topping that’ll steal the show.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 tsp salt
• 3 egg yolks
• 1/2 cup passion fruit pulp
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 cup water
• 3 egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions

1. Preheat oven to 350°F.
2. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/2 cup cold cubed unsalted butter, and 1/4 tsp salt. Pulse until mixture resembles coarse crumbs.
3. Add 3 egg yolks one at a time, pulsing after each addition until dough comes together.
4. Press dough into a 9-inch tart pan with removable bottom. Chill for 30 minutes.
5. Bake crust for 15 minutes or until golden. Let cool.
6. In a saucepan, whisk together 1/2 cup passion fruit pulp, 1/2 cup granulated sugar, 2 tbsp cornstarch, and 1 cup water. Cook over medium heat, stirring constantly, until thickened. Let cool slightly, then pour over crust.
7. In a clean bowl, beat 3 egg whites and 1/4 tsp cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
8. Spread meringue over passion fruit filling. Use a torch to brown the meringue or broil for 1-2 minutes until golden.

Crave-worthy with its tangy-sweet filling and toasty meringue, this tart shines as a centerpiece. Serve chilled with a drizzle of extra passion fruit pulp for an Instagram-worthy finish.

Vanilla Bean Meringue Clouds

Fluff up your dessert game with these Vanilla Bean Meringue Clouds—light, airy, and packed with vanilla punch. Perfect for when you need a sweet escape that’s as easy to make as it is to devour.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1/2 tsp cream of tartar
• 1 vanilla bean, seeds scraped
• 1/4 tsp salt

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites on medium speed until frothy, about 2 minutes.
3. Add the cream of tartar and salt, then increase speed to high and beat until soft peaks form, about 3 minutes.
4. Gradually add the sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the vanilla bean seeds until evenly distributed.
6. Use a large spoon or piping bag to dollop or pipe the meringue onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 90 minutes, then turn off the oven and let the meringues cool inside for 1 hour to prevent cracking.

Now these meringues are crisp on the outside, marshmallowy inside, with a deep vanilla aroma. Serve them solo, or crush over ice cream for a textural dream.

Matcha Green Tea Meringues

Absolutely nobody expected meringues to get a glow-up, but here we are. These matcha green tea meringues are crisp, light, and just the right amount of earthy—perfect for your next dessert table or snack attack.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tbsp matcha green tea powder
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites on medium speed until foamy, about 2 minutes.
3. Add the cream of tartar and continue beating until soft peaks form, about 2 more minutes.
4. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, about 5 minutes.
5. Sift in the matcha powder and add the vanilla extract, then gently fold until fully incorporated and no streaks remain.
6. Transfer the mixture to a piping bag fitted with a star tip and pipe 1.5-inch mounds onto the prepared baking sheet, spacing them 1 inch apart.
7. Bake for 90 minutes, then turn off the oven and let the meringues cool inside for 1 hour to prevent cracking.

Every bite of these meringues is a crunch followed by a melt-in-your-mouth moment. Serve them as-is for a minimalist vibe or sandwich with dark chocolate ganache for an extra indulgent treat.

Pistachio and Rose Meringue Nests

Zesty and elegant, these meringue nests blend nutty pistachios with floral rose for a dessert that’s as Instagrammable as it is delicious. Perfect for spring brunches or as a light finish to a dinner party.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1/2 tsp cream of tartar
• 1/2 cup shelled pistachios, finely chopped
• 1 tbsp rose water
• Pink food coloring (optional)

Instructions

1. Preheat oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat egg whites on medium speed until foamy, about 2 minutes.
3. Add cream of tartar and continue beating until soft peaks form, about 2 more minutes.
4. Gradually add sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in chopped pistachios, rose water, and a drop of pink food coloring if using, until just combined.
6. Spoon mixture into a piping bag fitted with a star tip and pipe 8 nests onto prepared baking sheet.
7. Bake for 2 hours, then turn off oven and let meringues cool inside for 1 hour to prevent cracking.
8. Once cool, fill nests with whipped cream and fresh berries for serving.

Bite into these nests for a crunch that gives way to a chewy center, with the rose water adding a subtle perfume. Serve atop a drizzle of raspberry coulis for an extra pop of color and flavor.

Salted Caramel Meringue Pie

Get ready to dazzle your taste buds with this Salted Caramel Meringue Pie—a showstopper that balances sweet, salty, and creamy in every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled
• 1/4 cup ice water
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp sea salt
• 4 large egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar

Instructions

1. Preheat oven to 375°F. Combine 1 1/2 cups all-purpose flour and 1/2 cup chilled unsalted butter in a food processor; pulse until mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, pulsing until dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
3. Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish; trim edges. Chill for 30 minutes.
4. Line chilled crust with parchment paper; fill with pie weights. Bake for 15 minutes. Remove weights and parchment; bake for 10 more minutes until golden. Tip: Blind baking ensures a crisp crust.
5. Combine 1 cup granulated sugar and 1/4 cup water in a saucepan over medium heat. Cook without stirring until amber in color, about 10 minutes.
6. Carefully whisk in 1/2 cup heavy cream, 2 tbsp unsalted butter, and 1 tsp sea salt. Cool slightly; pour into baked crust.
7. Beat 4 large egg whites with 1/2 cup granulated sugar and 1/4 tsp cream of tartar until stiff peaks form. Tip: Room temperature egg whites whip up better.
8. Spread meringue over caramel, sealing to edges. Bake at 350°F for 15 minutes until meringue is golden.

Kick back and admire your masterpiece—the meringue is cloud-like, the caramel oozes with a salty-sweet punch, and the crust shatters perfectly. Serve it slightly warm for that gooey caramel pull or chilled for a firmer slice.

Blackberry and Lime Meringue Pavlova

Luscious blackberries meet zesty lime in this show-stopping pavlova that’s as fun to make as it is to eat. Crack into the crisp shell to reveal a marshmallow-soft center, all topped with a tangy-sweet cream.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 cup fresh blackberries
• 1 lime, zested and juiced

Instructions

1. Preheat oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat 4 large egg whites on high speed until soft peaks form.
3. Gradually add 1 cup granulated sugar, beating until the mixture is glossy and stiff peaks form.
4. Gently fold in 1 tsp white vinegar, 1 tsp cornstarch, and 1 tsp vanilla extract.
5. Spoon the meringue onto the prepared baking sheet, shaping into a 9-inch circle with a slight well in the center.
6. Bake for 1 hour 30 minutes, then turn off the oven and let the pavlova cool inside for 1 hour to prevent cracking.
7. While the pavlova cools, whip 1 cup heavy cream with 2 tbsp powdered sugar until medium peaks form.
8. Fold in 1 cup fresh blackberries, the zest of 1 lime, and 1 tbsp lime juice into the whipped cream.
9. Spread the blackberry lime cream over the cooled pavlova and garnish with additional blackberries and lime zest.

The pavlova’s crisp exterior gives way to a chewy center, perfectly balanced by the creamy, fruity topping. Try serving it with a drizzle of lime curd for an extra tangy kick.

Almond Meringue Cake with Whipped Cream

Unleash your inner pastry chef with this cloud-like Almond Meringue Cake, layered with dreamy whipped cream. It’s the showstopper your dessert table craves.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp almond extract
• 1/4 tsp cream of tartar
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup sliced almonds, toasted

Instructions

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
3. Gradually add granulated sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form. Tip: Ensure no yolk mixes in for perfect peaks.
4. Gently fold in almond extract with a spatula.
5. Spread meringue into a 9-inch circle on prepared baking sheet. Create a slight indentation in the center.
6. Bake for 1 hour 30 minutes, then turn off oven and let meringue cool inside for 1 hour. Tip: Avoid opening the oven to prevent cracking.
7. Beat heavy cream and powdered sugar on high until stiff peaks form.
8. Spread whipped cream over cooled meringue, then sprinkle with toasted almonds. Tip: Toast almonds at 350°F for 5-7 minutes for extra crunch.

Outrageously light with a crisp shell and chewy center, this cake pairs perfectly with fresh berries or a drizzle of chocolate. Serve chilled for a refreshing twist.

Chocolate Hazelnut Meringue Torte

Bold flavors collide in this show-stopping dessert that’s as fun to make as it is to eat. Layer crispy meringue with rich chocolate hazelnut spread for a torte that’ll steal the spotlight.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 cup chocolate hazelnut spread
• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 225°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat 4 large egg whites with 1/4 tsp cream of tartar until soft peaks form.
3. Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
4. Spread meringue into a 9-inch circle on prepared baking sheet, creating a slight indentation in the center.
5. Bake for 90 minutes, then turn off oven and let meringue cool inside for 1 hour.
6. Whip 1 cup heavy cream with 1 tbsp powdered sugar and 1/2 tsp vanilla extract until stiff peaks form.
7. Spread 1/2 cup chocolate hazelnut spread over cooled meringue, then top with whipped cream.
8. Drizzle remaining 1/2 cup chocolate hazelnut spread over the top.
9. Chill for at least 30 minutes before serving.

Rich layers of crunchy meringue and creamy fillings make every bite a delight. Serve with fresh berries for a pop of color and acidity.

Orange Blossom Meringue Cookies

Snag these Orange Blossom Meringue Cookies for a light, floral twist on a classic. They’re crisp, airy, and just sweet enough to satisfy.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tbsp orange blossom water
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a clean, dry bowl, beat the egg whites on medium speed until foamy, about 2 minutes.
3. Add the cream of tartar and continue beating until soft peaks form, about 2 more minutes.
4. Gradually add the sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the orange blossom water and vanilla extract with a spatula until just combined.
6. Transfer the meringue to a piping bag fitted with a star tip and pipe 1-inch rounds onto the prepared baking sheets.
7. Bake for 90 minutes, then turn off the oven and let the cookies cool inside for 1 hour to prevent cracking.

Whisk these beauties to your next brunch for a show-stopping dessert. The orange blossom adds a subtle perfume, while the meringue stays delightfully crisp.

Peppermint Meringue Snowflakes

Bake your way into the holiday spirit with these crisp, airy Peppermint Meringue Snowflakes. They’re not just treats; they’re edible winter magic.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp peppermint extract
• Red food coloring, gel-based

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a clean, dry bowl, beat the egg whites on medium speed until foamy, about 2 minutes. Tip: Ensure no yolk mixes in for maximum volume.
3. Add the cream of tartar and increase speed to high, beating until soft peaks form, about 3 minutes.
4. Gradually add the sugar, 1 tbsp at a time, beating well after each addition until stiff, glossy peaks form, about 5 minutes.
5. Gently fold in the peppermint extract until just combined. Tip: Overmixing can deflate the meringue.
6. Divide the meringue into two bowls. Tint one portion with red food coloring to your desired shade.
7. Using a piping bag fitted with a star tip, pipe snowflake shapes onto the prepared sheets. Alternate colors for a festive look. Tip: Keep shapes uniform in size for even baking.
8. Bake for 90 minutes, then turn off the oven and let the meringues cool inside for 1 hour to prevent cracking.

Just like snowflakes, each meringue is uniquely stunning with a crisp shell and melt-in-your-mouth center. Serve them piled high like a snowdrift or as a delicate garnish on your favorite holiday desserts.

Blueberry Meringue Cheesecake

Absolutely no one can resist the creamy, dreamy layers of this Blueberry Meringue Cheesecake. It’s a showstopper that blends tart blueberries with sweet, pillowy meringue.

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 4 large egg whites
• 0.5 cup granulated sugar
• 0.25 tsp cream of tartar

Instructions

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
2. Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
3. Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then vanilla. Pour over crust.
4. Bake for 45 minutes until center is almost set. Cool for 1 hour.
5. Top cheesecake with blueberries. Chill for 4 hours.
6. Beat egg whites, 0.5 cup sugar, and cream of tartar until stiff peaks form. Spread over cheesecake.
7. Broil for 2 minutes until meringue is golden. Chill before serving.

Velvety cheesecake meets a crunchy crust and a light, airy meringue. Serve chilled with extra blueberries for a burst of color.

Summary

Concluding our sweet journey through 20 Delicious Meringue Recipes, it’s clear there’s a perfect treat for every occasion. Whether you’re a seasoned baker or trying meringue for the first time, these recipes promise to delight. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.