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Strawberry Meringues

What’s better than pink, fluffy mini meringues?!


  • Preheat the oven to 100C and line two baking trays with baking paper.

  • Whisk the egg whites and salt together to stiff peaks. Add the sugar in three to four batches while whisking making sure the sugar is fully incorporated. The mixture should be thick and glossy.

  • Add some beetroot powder to the mixture and fold until the desired colour is reached.

  • Drop large spoons of stiff meringue mixture on to the prepared baking trays, leaving space between each meringue (or add to a pipping bag and pipe on to the baking tray for a swirl!)

  • Place in the middle of the oven, bake for 1 to 2 hours (make sure they don't brown!)

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