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Christmas Merengue Treats

Updated: Dec 21, 2023

Serve them with coffee, or as a "side" to any cream dessert. Perfect for gluten free friends, they keep very well for days in a tin lined with baking paper. I use food colouring and coloured sugar bits, but you can also use cocoa powder and a chocolate cover to make them super extra special.

Ingredients (makes 6):

(It actually makes 7, but you'll use the extra one for tasting, so it doesn't count)

  • 1 egg - kept at room temperature for 2 to 3 hours

  • 70 gr icing sugar

  • The tip of a teaspoon of vanilla paste

  • Food colouring

  • Coloured sugar bits to decorate


  • Pre-heat the oven at 150 degrees C (fan)

  • Separate the white from the yolk into a super clean glass bowl, ensuring that no yolk gets there, and that there are no egg shell bits

  • Using an electric whisk, whip it up until nice, white and very foamy

  • Start adding the sugar, one tablespoon at a time, while continuing to wisk

  • Continue to wish and finish adding the sugar, it will have to become glossy and very stiff

  • Add the vanilla paste and the food colouring

  • Put it into a piping bag with a star shaped tip

  • Squeeze out onto 1-2cm diameter blobs onto an oven tray lined with baking paper

  • Decorate the merengues with your coloured sugar bits

  • Put the tray in the oven, reduce the temperature to 75-80 degrees C, and leave the door a little open

  • Cook for 3 hours, checking they don't brown (they really cannot brown! Lower the temperature if they do)

  • Basically they need to dry out, rather than cook

  • Turn the oven off, open the door but leave the tray there

  • Wait until they reach room temperature

  • Once cold, remove them and place onto either a serving dish or a tin lined with baking paper (if you're doing this, close the tin carefully as you don't want air to get in there. They'll keep for up to a week)

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