Cooks Academy Meringues Print


Makes 12


4 egg whites, room temperature
225g caster sugar
¹⁄8 tsp salt
125ml cream, freshly whipped

Preheat oven to 100°C-110ºC/200°F


  1. Whisk egg whites to stiff peaks.
  2. Then add half the sugar, and the salt and continue to whisk until the mixture holds its shape and is glossy. 
  3. Gently fold in the remainder of the sugar with a clean metal spoon. 
  4. Line a baking sheet with parchment paper and pipe the mixture onto the tray with a piping bag (alternatively use two wet dessert spoons and from a height, drop a good dollop of mixture onto parchment paper and shape from around the edges, working from the base upwards and inwards and ending with a peaked swirl on the top (they will rise slightly)). 
  5. Cook in the oven for  1¾ - 2 hours (if you like them slightly chewy in the middle they will take a little less time). 
  6. Remove from the oven and cool on a wire rack.  Serve two meringues sandwiched together with freshly whipped cream or Strawberry Ripple Ice cream (see recipe).

NOTE:  To successfully whisk egg whites, use clean grease free equipment and avoid even the smallest speck of egg yolk getting into the egg whites.


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