19 Delicious Meringue Recipes for Sweet Tooths

Ever find yourself dreaming of light, airy treats that melt in your mouth? Meringues are the perfect answer to your sweet cravings, offering a delightful crunch outside with a soft, pillowy center. Whether you’re a seasoned baker or just starting out, our roundup of 19 Delicious Meringue Recipes promises to inspire your next baking adventure. Dive in and discover your new favorite dessert!

Classic French Meringue

You’ve probably seen those glossy, pillowy meringues in bakeries and wondered how they’re made. Here’s how to whip up your own Classic French Meringue at home.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of cream of tartar
• A cup of granulated sugar
• A splash of 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.
3. Add a pinch of cream of tartar and continue beating until soft peaks form.
4. Gradually add the sugar, a tablespoon at a time, while beating on high speed.
5. Once all the sugar is incorporated, beat in the vanilla extract.
6. Keep beating until the meringue is glossy and stiff peaks form.
7. Pipe or spoon the meringue onto the prepared baking sheet.
8. Bake for 1.5 to 2 hours, or until the meringues are dry and can be lifted off the paper easily.
9. Turn off the oven and let the meringues cool inside for an hour.

How light and airy these meringues turn out is pure magic. They’re sweet, with a slight vanilla hint, and perfect for topping desserts or enjoying on their own. Try sandwiching them with a bit of whipped cream and berries for an extra treat.

Swiss Meringue Buttercream

Let’s dive into making Swiss Meringue Buttercream, a silky, smooth frosting that’s perfect for elevating your cakes and cupcakes.

Ingredients

• 5 large egg whites
• 1 1/4 cups granulated sugar
• a pinch of salt
• 1 1/2 cups unsalted butter, cubed and at room temp
• a splash of vanilla extract

Instructions

1. Combine egg whites, sugar, and salt in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F.
2. Transfer mixture to a stand mixer. Beat on high until stiff, glossy peaks form and bowl is cool to touch, about 10 minutes.
3. With mixer on low, add butter a couple of cubes at a time, waiting until each is incorporated before adding more.
4. Once all butter is added, increase speed to medium-high. Beat until buttercream is smooth and fluffy, about 5 minutes.
5. Mix in vanilla extract. Beat for another minute to combine.

Zesty yet rich, this buttercream is a dream to pipe and pairs wonderfully with citrus or chocolate cakes. Try swirling it with a spatula for a rustic look.

Italian Meringue

Some might say Italian meringue is the fancy cousin of your standard meringue, but it’s surprisingly simple to whip up. Smooth, glossy, and stable, it’s perfect for topping pies or transforming into light-as-air cookies.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of cream of tartar
• 1 cup of granulated sugar
• A splash of water
• 1/2 tsp of vanilla extract (optional, for flavor)

Instructions

1. In a small saucepan, combine the sugar and a splash of water over medium heat. Stir just until the sugar dissolves, then stop stirring to avoid crystallization.
2. Attach a candy thermometer to the saucepan. Cook the syrup until it reaches 240°F (soft-ball stage), about 5-7 minutes.
3. While the syrup cooks, start beating the egg whites and cream of tartar in a stand mixer on medium speed until soft peaks form.
4. Once the syrup hits 240°F, carefully pour it into the egg whites in a slow, steady stream while the mixer runs on high. Tip: Pour down the side of the bowl to avoid the whisk.
5. Continue beating until the meringue is glossy and stiff peaks form, about 5-7 minutes. Add vanilla extract if using, and beat for another 30 seconds.
6. Use immediately for piping or spreading. Tip: For extra stability, you can briefly torch the outside with a kitchen torch.

Ultra-smooth and sweet, this meringue holds its shape beautifully for piping. Try swirling it over lemon curd for a tart contrast or folding in crushed freeze-dried berries for a pop of color and flavor.

Pavlova with Fresh Fruits

Unbelievably light yet satisfying, this Pavlova with Fresh Fruits is a showstopper that’s easier to make than it looks. Perfect for summer gatherings or when you’re craving something sweet with a crisp exterior and marshmallow-like interior.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup granulated sugar
• A splash of vanilla extract
• 1 tsp white vinegar
• 1 tbsp cornstarch
• A couple of cups of mixed fresh fruits (think strawberries, kiwi, and blueberries)
• 1 cup heavy cream
• A drizzle of honey (optional)

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper. Tip: Ensure your bowl and whisk are completely grease-free for the best egg white volume.
2. In a large bowl, beat the egg whites and salt until soft peaks form. Gradually add the sugar, beating until the mixture is glossy and stiff peaks form.
3. Gently fold in the vanilla extract, vinegar, and cornstarch. Tip: The vinegar and cornstarch help stabilize the meringue, giving it that perfect crisp outside.
4. Spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight well in the center. Bake for 1 hour and 30 minutes, then turn off the oven and let the Pavlova cool inside for another hour. Tip: Resist the urge to open the oven door while baking to prevent cracks.
5. While the Pavlova cools, whip the heavy cream until soft peaks form. Once the Pavlova is completely cool, spread the whipped cream over the top and arrange the fresh fruits on top. Drizzle with honey if desired.

Serve immediately for the best texture contrast between the crispy shell and soft interior. The fresh fruits add a juicy burst that balances the sweetness beautifully. Try serving it on a large platter for a dramatic effect at your next dinner party.

Meringue Cookies

Fancy a light, airy treat that’s surprisingly simple to whip up? Meringue cookies are your answer, offering a sweet crunch with minimal ingredients.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of cream of tartar
• A cup of granulated sugar
• A splash of 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 and cream of tartar until soft peaks form. Tip: Ensure no yolk mixes in for maximum volume.
3. Gradually add the sugar, a tablespoon at a time, beating continuously until stiff, glossy peaks form. Tip: This should take about 10 minutes for the right consistency.
4. Fold in the vanilla extract gently with a spatula.
5. Pipe or spoon the mixture onto the prepared baking sheet in small mounds. Tip: For uniform cookies, use a piping bag with a star tip.
6. Bake for 1.5 hours, then turn off the oven and let the cookies cool inside for another hour to crisp up.

Meringue cookies should be crisp on the outside and slightly chewy inside. Serve them as a standalone snack or crumble over ice cream for a delightful texture contrast.

Lemon Meringue Pie

Very few desserts balance tart and sweet as perfectly as lemon meringue pie. This classic is a crowd-pleaser with its creamy filling and fluffy topping.

Ingredients

• 1 1/2 cups of sugar
• 1/4 cup of cornstarch
• 1/4 tsp of salt
• 1 1/2 cups of water
• 4 egg yolks, beaten
• 1 tbsp of butter
• 1/2 cup of lemon juice
• 1 tbsp of lemon zest
• 4 egg whites
• 1/4 tsp of cream of tartar
• 6 tbsp of sugar
• 1 pre-baked 9-inch pie crust

Instructions

1. Preheat your oven to 350°F.
2. In a medium saucepan, whisk together 1 1/2 cups of sugar, cornstarch, and salt.
3. Gradually stir in water until smooth.
4. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute.
5. Remove from heat. Stir a small amount of hot mixture into beaten egg yolks to temper, then return all to the pan.
6. Bring to a gentle boil; cook and stir for 2 minutes. Tip: Constant stirring prevents lumps.
7. Remove from heat. Stir in butter, lemon juice, and zest until smooth.
8. Pour into pre-baked pie crust.
9. For meringue, beat egg whites and cream of tartar on medium until soft peaks form.
10. Gradually add 6 tbsp of sugar, 1 tbsp at a time, beating on high until stiff peaks form. Tip: Ensure bowl and beaters are grease-free for best volume.
11. Spread meringue over hot filling, sealing edges to crust.
12. Bake at 350°F for 12-15 minutes or until meringue is golden. Tip: Cool pie on a wire rack to prevent soggy bottom.

When sliced, the pie reveals a velvety lemon layer beneath a cloud-like meringue. Serve chilled with a dusting of zest for extra zing.

Chocolate Meringue Cake

Here’s a chocolate meringue cake that’s as fun to make as it is to eat. Perfect for when you’re craving something sweet but not too heavy.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of cocoa powder
• 1 cup of sugar
• 4 eggs, separated
• 1/2 cup of butter, softened
• A splash of vanilla extract
• A pinch of salt
• 1/2 cup of heavy cream
• A couple of tablespoons of powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. In a bowl, mix the flour, cocoa powder, and half the sugar.
3. Beat the egg yolks with the butter until smooth, then blend into the dry ingredients.
4. Spread the batter into the pan and bake for 20 minutes. Tip: The cake is done when a toothpick comes out clean.
5. While the cake bakes, whip the egg whites with the remaining sugar until stiff peaks form. Tip: Ensure no yolk gets into the whites for best volume.
6. Once the cake is baked, spread the meringue over the top and return to the oven for 10 minutes, or until golden. Tip: Watch closely to avoid burning.
7. Whip the heavy cream with vanilla and a pinch of salt until soft peaks form.
8. Let the cake cool, then top with whipped cream and dust with powdered sugar.

Soft meringue contrasts with the dense chocolate base, creating a delightful texture. Serve chilled with a drizzle of chocolate sauce for extra decadence.

Raspberry Meringue Roulade

Nothing beats the combination of sweet raspberries and airy meringue, especially when rolled into an elegant roulade. Perfect for summer gatherings, this dessert is as stunning as it is delicious.

Ingredients

• 4 large egg whites, at room temperature
• a pinch of salt
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 cup heavy cream
• a couple of tbsp powdered sugar
• 1 cup fresh raspberries, plus extra for garnish

Instructions

1. Preheat your oven to 300°F and line a 10×15 inch jelly roll pan with parchment paper.
2. In a clean, dry bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk is in the whites for maximum volume.
3. Gradually add the granulated sugar, beating until the meringue is glossy and stiff peaks form.
4. Fold in the vanilla extract and vinegar gently to maintain the meringue’s structure.
5. Spread the meringue evenly onto the prepared pan, smoothing the top with a spatula.
6. Bake for 45 minutes or until the meringue is crisp and lightly golden. Tip: Avoid opening the oven door too often to prevent cracking.
7. Let the meringue cool in the turned-off oven with the door slightly ajar to prevent shrinkage.
8. Whip the heavy cream and powdered sugar until stiff peaks form. Tip: Chill your bowl and beaters for quicker whipping.
9. Spread the whipped cream over the cooled meringue, then scatter the raspberries evenly.
10. Carefully roll the meringue from the long side, using the parchment paper to help lift and roll without cracking.
11. Transfer to a serving plate, seam side down, and garnish with additional raspberries.

Expect a delightful contrast between the crisp meringue shell and the creamy, fruity filling. Serve slices with a dusting of powdered sugar for an extra touch of elegance.

Meringue Nests with Lemon Curd

Baking these meringue nests is simpler than you think, and they’re the perfect vessel for that tangy lemon curd you love.

Ingredients

• 4 large egg whites
• A pinch of salt
• 1 cup granulated sugar
• A splash of vanilla extract
• 1 cup lemon curd (store-bought or homemade)
• A handful of fresh berries for topping

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 and salt until soft peaks form. Tip: Ensure no yolk is in the whites for best volume.
3. Gradually add the sugar, a tablespoon at a time, beating until the meringue is glossy and stiff peaks form. Tip: Rub a bit between your fingers; if it’s gritty, keep beating.
4. Fold in the vanilla extract gently with a spatula.
5. Pipe or spoon the meringue onto the prepared sheet into nest shapes, making a well in the center of each. Tip: Use the back of a spoon to shape the wells.
6. Bake for 1.5 hours, then turn off the oven and let them cool inside for another hour to prevent cracking.
7. Once completely cool, fill each nest with a generous spoonful of lemon curd and top with fresh berries.

Ready to serve, these nests offer a crisp shell with a chewy center, contrasting beautifully with the smooth, zesty lemon curd. Try adding a sprinkle of zest on top for an extra pop of color and flavor.

Coconut Meringue Pie

Ready to dive into a dessert that’s as light as a cloud with a tropical twist? This Coconut Meringue Pie combines fluffy meringue with a creamy coconut filling for a show-stopping treat.

Ingredients

• 1 pre-baked pie crust
• 1 can of coconut milk
• 1 cup of sugar
• 3 egg yolks
• 1/4 cup of cornstarch
• A splash of vanilla extract
• A pinch of salt
• 4 egg whites
• 1/2 teaspoon of cream of tartar
• A couple of tablespoons of shredded coconut for topping

Instructions

1. Preheat your oven to 350°F.
2. In a saucepan, whisk together coconut milk, 3/4 cup of sugar, egg yolks, cornstarch, vanilla, and salt over medium heat until thick. Tip: Keep stirring to avoid lumps.
3. Pour the filling into the pre-baked pie crust and set aside.
4. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Tip: Ensure no yolk mixes in for the fluffiest meringue.
5. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form.
6. Spread the meringue over the pie filling, sealing the edges. Tip: Use the back of a spoon to create peaks for a golden finish.
7. Bake for 10-15 minutes until the meringue is golden.
8. Sprinkle shredded coconut on top and let cool before serving.

Now, the pie offers a delightful contrast between the crispy meringue and the silky coconut filling. Serve it chilled with a drizzle of chocolate sauce for an extra decadent touch.

Meringue Ghosts for Halloween

Halloween calls for treats that are as fun to make as they are to eat. These meringue ghosts are spooky-simple and delightfully light.

Ingredients

• 4 large egg whites
• A pinch of cream of tartar
• A cup of granulated sugar
• A splash of vanilla extract
• A couple of chocolate chips for the eyes

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, whip the egg whites and cream of tartar until soft peaks form. Tip: Ensure no yolk is in the whites for maximum volume.
3. Gradually add the sugar, a tablespoon at a time, while continuing to whip until the mixture is glossy and stiff peaks form.
4. Gently fold in the vanilla extract with a spatula. Tip: Overmixing can deflate the meringue, so fold lightly.
5. Transfer the meringue to a piping bag fitted with a round tip. Pipe ghost shapes onto the prepared baking sheet.
6. Press two chocolate chips into each ghost for eyes. Tip: Use the pointy end of a skewer to help place the chips if they’re sticky.
7. Bake for 1.5 hours, then turn off the oven and let the ghosts sit inside for another hour to dry out completely.

Ready to serve, these ghosts have a crisp shell with a melt-in-your-mouth center. Pile them on a cake stand for a hauntingly beautiful centerpiece.

Espresso Meringue Kisses

Whipping up Espresso Meringue Kisses is simpler than you think, and they’re the perfect pick-me-up treat.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of cream of tartar
• 1 cup granulated sugar
• A splash of vanilla extract
• 2 tbsp instant espresso powder

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, a tablespoon at a time, beating on high until the meringue is glossy and stiff peaks form.
4. Gently fold in the vanilla extract and espresso powder until fully incorporated.
5. Transfer the meringue to a piping bag fitted with a star tip and pipe small kisses onto the prepared baking sheets.
6. Bake for 90 minutes, then turn off the oven and let the meringues cool inside for another hour to crisp up.

Delicate and airy, these kisses pack a caffeinated punch. Serve them alongside a shot of espresso for a double dose of coffee goodness.

Pistachio Meringue Cookies

You’ve got to try these Pistachio Meringue Cookies. They’re light, crunchy, and just sweet enough. Perfect with your afternoon coffee or as a fancy dessert topping.

Ingredients

• 3 large egg whites
• A pinch of salt
• A cup of sugar
• A splash of vanilla extract
• A handful of pistachios, finely chopped

Instructions

1. Preheat your oven to 200°F. Line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites and salt until soft peaks form. Tip: Make sure your bowl and beaters are grease-free for the best volume.
3. Gradually add sugar, a tablespoon at a time, beating until the mixture is glossy and stiff peaks form.
4. Fold in the vanilla extract and chopped pistachios gently to keep the air in the meringue.
5. Spoon or pipe small mounds onto the prepared baking sheet. Tip: For even cookies, use a piping bag with a star tip.
6. Bake for 1.5 hours, then turn off the oven and let the cookies cool inside for another hour. Tip: This slow cooling helps prevent cracking.

Just imagine biting into these cookies. They’re crisp on the outside, slightly chewy inside, with a nutty pistachio flavor. Serve them stacked high on a plate or crumbled over ice cream for a decadent treat.

Meringue-Topped Cheesecake

Zesty and creamy, this meringue-topped cheesecake combines the richness of cheesecake with the light, airy texture of meringue. Perfect for any occasion, it’s a showstopper that’s surprisingly straightforward to make.

Ingredients

• 2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 3 packages (8 oz each) of cream cheese, softened
• 1 cup of sugar
• 1 tsp of vanilla extract
• 3 eggs
• 1 cup of sour cream
• 4 egg whites
• 1/4 tsp of cream of tartar
• 1/2 cup of sugar

Instructions

1. Preheat your oven to 325°F. Mix graham cracker crumbs and melted butter until well combined.
2. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
3. Beat cream cheese, 1 cup of sugar, and vanilla until smooth. Add eggs one at a time, beating well after each.
4. Stir in sour cream. Pour over the crust. Bake for 45 minutes or until the center is almost set.
5. For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar, beating until stiff peaks form.
6. Spread meringue over the cheesecake. Bake for another 10 minutes or until the meringue is lightly browned.
7. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen. Cool completely before refrigerating for at least 4 hours.

Outstanding in both flavor and presentation, this cheesecake boasts a creamy center with a crisp crust and fluffy meringue topping. Serve chilled with a drizzle of caramel or fresh berries for an extra touch of elegance.

Strawberry Meringue Tart

Outstanding for summer gatherings, this Strawberry Meringue Tart combines crisp, buttery crust with sweet, juicy strawberries and fluffy meringue. It’s a showstopper that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• a pinch of salt
• 2 tbsp sugar
• a splash of cold water
• 1 lb fresh strawberries, hulled and sliced
• 3 egg whites
• 3/4 cup granulated sugar
• a dash of vanilla extract

Instructions

1. Preheat your oven to 350°F.
2. In a food processor, pulse the flour, butter, salt, and 2 tbsp sugar until the mixture resembles coarse crumbs.
3. Add a splash of cold water, pulse until the dough comes together. Tip: Don’t overmix to keep the crust tender.
4. Press the dough into a 9-inch tart pan, prick the bottom with a fork, and bake for 15 minutes until golden. Let it cool.
5. Arrange the sliced strawberries over the cooled crust.
6. In a clean bowl, beat the egg whites until soft peaks form. Gradually add 3/4 cup sugar and vanilla, beating until stiff peaks form. Tip: Ensure no yolk gets into the whites for the best volume.
7. Spread the meringue over the strawberries, making sure to seal the edges to the crust.
8. Bake at 350°F for 10-12 minutes until the meringue is lightly golden. Tip: Watch closely to prevent burning.

Vibrant and light, this tart offers a delightful contrast between the crunchy crust and the soft meringue. Serve it chilled for a refreshing twist.

Vanilla Meringue Drops

Simple yet elegant, these Vanilla Meringue Drops are the perfect bite-sized treat for any occasion. Start with these easy steps to create light, airy delights.

Ingredients

• 4 large egg whites, at room temperature
• a pinch of cream of tartar
• a cup of granulated sugar
• a splash of 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 with cream of tartar until soft peaks form. Tip: Ensure no yolk is in the whites for best volume.
3. Gradually add sugar, a tablespoon at a time, beating continuously until the mixture is glossy and stiff peaks form.
4. Fold in vanilla extract gently to keep the airiness. Tip: Overmixing can deflate the meringue.
5. Using a piping bag with a star tip, pipe small drops onto the prepared baking sheet. Tip: Keep them uniform for even baking.
6. Bake for 90 minutes, then turn off the oven and let the meringues cool inside for another hour to prevent cracking.

Vanilla Meringue Drops are crisp on the outside with a melt-in-your-mouth center. Serve them alongside coffee or crumbled over ice cream for a delightful contrast.

Meringue Mushrooms

Out of all the whimsical desserts out there, meringue mushrooms stand out for their playful appearance and delightful crunch. They’re a showstopper that’s surprisingly simple to make.

Ingredients

• 4 large egg whites
• A pinch of cream of tartar
• 1 cup granulated sugar
• A splash of vanilla extract
• A couple of ounces of dark chocolate, melted

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 until soft peaks form.
3. Gradually add the sugar, a tablespoon at a time, beating until the meringue is glossy and stiff peaks form.
4. Fold in the vanilla extract gently with a spatula.
5. Transfer the meringue to a piping bag fitted with a round tip.
6. Pipe mushroom caps and stems onto the prepared sheets, making sure they’re similar in size for pairing later.
7. Bake for 90 minutes, then turn off the oven and let them cool inside for another hour to dry out completely.
8. Once cool, use a small knife to make a hole in the underside of each cap.
9. Dip the tip of each stem into melted chocolate and attach it to a cap, holding it steady for a few seconds to set.
10. Let the chocolate set completely before serving.

These meringue mushrooms have a crisp shell with a melt-in-your-mouth interior. For an extra touch, dust them with cocoa powder to mimic real mushrooms.

Blueberry Meringue Bars

Unbelievably easy and irresistibly tasty, these Blueberry Meringue Bars are your next favorite dessert. Perfect for any occasion, they combine a buttery crust, juicy blueberries, and a fluffy meringue topping.

Ingredients

– 1 cup of all-purpose flour
– 1/2 cup of unsalted butter, cold and cubed
– a pinch of salt
– 2 cups of fresh blueberries
– 1/2 cup of granulated sugar
– 2 tbsp of lemon juice
– 3 egg whites
– a splash of vanilla extract
– 1/4 tsp of cream of tartar
– 1/2 cup of powdered sugar

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, mix the flour, cold butter, and salt until crumbly. Press firmly into the pan. Bake for 15 minutes until lightly golden. Tip: Use a fork to prick the crust before baking to prevent puffing.
3. Toss blueberries with granulated sugar and lemon juice. Spread over the baked crust.
4. In a clean bowl, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Tip: Ensure no yolk gets into the whites for best volume.
5. Spread meringue over blueberries, sealing edges to the crust. Bake for 20 minutes until meringue is golden. Tip: For even browning, rotate the pan halfway through.
6. Cool completely before slicing. These bars are a delightful mix of textures – crisp crust, soft berries, and airy meringue. Serve with a drizzle of lemon glaze for extra zing.

Salted Caramel Meringue Cake

Just when you thought caramel couldn’t get any better, this cake proves you wrong. It’s a showstopper with layers of fluffy meringue and rich salted caramel.

Ingredients

• 4 large egg whites, room temp
• a pinch of cream of tartar
• a cup of granulated sugar
• a splash of vanilla extract
• a couple of cups of heavy cream
• a half cup of salted caramel sauce, plus extra for drizzling
• a handful of sea salt flakes for garnish

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, whip the egg whites and cream of tartar until soft peaks form. Tip: Ensure no yolk mixes in for maximum volume.
3. Gradually add sugar, a tablespoon at a time, beating until stiff, glossy peaks form. Mix in vanilla.
4. Spread the meringue into a 9-inch circle on the prepared sheet. Bake for 1.5 hours, then turn off the oven and let it cool inside for another hour. Tip: This slow bake prevents cracking.
5. Whip the heavy cream to stiff peaks and fold in the caramel sauce.
6. Once the meringue is cool, spread the caramel cream over it. Drizzle with extra caramel and sprinkle with sea salt. Tip: Use a piping bag for a neater cream layer.

Perfectly crisp meringue meets creamy, salty-sweet caramel in every bite. Try serving it with a dark coffee to balance the sweetness.

Conclusion

Luscious and light, these 19 meringue recipes are a dream come true for anyone with a sweet tooth! Whether you’re a seasoned baker or just starting out, there’s something here to delight. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy baking!