20 Delicious Meringue Recipes Perfect for Any Occasion

Light, airy, and irresistibly sweet—meringues are the magical little treats that turn any occasion into something special. Whether you’re craving a delicate French macaron, a show-stopping pavlova, or a simple cookie to dunk in your coffee, we’ve got 20 dreamy meringue recipes that are sure to delight. Get ready to whip, bake, and savor every bite—these desserts are as fun to make as they are to eat!

Classic French Meringue Cookies

Light as air and delightfully crisp, these meringue cookies are a sweet little bite of nostalgia—perfect for gifting or pairing with afternoon tea.

Ingredients:

• 3 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract

Instructions:

1. Preheat oven to 200°F and line a baking sheet with parchment paper.
2. In a very clean bowl, beat egg whites and cream of tartar with an electric mixer on medium until soft peaks form (about 2 minutes).
3. Gradually add sugar, 1 tbsp at a time, while beating on high until stiff, glossy peaks form (about 5 minutes). Gently fold in vanilla extract.
4. Pipe or spoon dollops of meringue onto the baking sheet, spacing them 1 inch apart. Bake for 1.5 hours, then turn off the oven and let cookies cool inside for 1 more hour (don’t open the door!).

The magic here? That long, slow bake transforms the meringue into melt-in-your-mouth clouds with a delicate crunch—no fancy ingredients required.

Tip: For extra stability, wipe your mixing bowl and beaters with a bit of vinegar or lemon juice before starting to remove any trace of grease.

Lemon Meringue Pie

This classic Lemon Meringue Pie is a sunshine-filled delight—tangy lemon curd meets fluffy toasted meringue in every bite. Perfect for impressing guests or treating yourself!

Ingredients

• 1 (9-inch) pre-baked pie crust (homemade or store-bought)
• 1 1/2 cups granulated sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 1/2 cup fresh lemon juice (about 3–4 lemons)
• 2 tbsp unsalted butter
• 1 tbsp lemon zest
• 4 large egg whites
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions

1. Make the filling: In a saucepan, whisk together 1 1/2 cups sugar, 1/3 cup cornstarch, and 1/4 tsp salt. Gradually stir in 1 1/2 cups water and bring to a boil over medium heat, stirring constantly. Cook for 2 minutes until thickened.
2. Whisk egg yolks in a bowl, then slowly pour in half the hot sugar mixture to temper. Return everything to the saucepan and cook for 1 more minute. Remove from heat; stir in lemon juice, butter, and lemon zest. Pour into the pie crust.
3. Make the meringue: Beat egg whites and 1/2 tsp cream of tartar on medium until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form (about 4 minutes).
4. Spread meringue over warm filling, sealing edges to the crust. Bake at 350°F for 12–15 minutes until golden. Cool completely (4 hours) before slicing.

The secret? A warm filling helps the meringue adhere, preventing weepy gaps. That first forkful of silky curd and cloud-like topping is pure magic!

Tip: For extra-stable meringue, wipe your mixing bowl and beaters with vinegar before starting—it removes any grease that could deflate your peaks.

Pavlova with Fresh Berries

This dreamy pavlova is a showstopper dessert with a crisp shell, marshmallow-soft center, and a crown of juicy berries—perfect for impressing guests or treating yourself!

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper and trace a 8-inch circle as a guide.
2. Beat egg whites with an electric mixer on medium-high until stiff peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until glossy. Gently fold in 1 tsp white vinegar, 1 tsp vanilla extract, and 1 tbsp cornstarch.
3. Spread meringue onto the traced circle, building slightly higher edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (no peeking!).
4. Whip heavy cream with 2 tbsp powdered sugar until soft peaks form. Pile onto the cooled meringue, top with mixed fresh berries, and garnish with mint if desired.

The magic of this pavlova? That contrast between the shatteringly crisp shell and the pillowy center—it’s like biting into a cloud!

Tip: For clean slices, dip your knife in hot water before cutting.

Chocolate Meringue Torte

This dreamy dessert layers crisp meringue with rich chocolate filling for a showstopping treat that’s easier than it looks!

Ingredients:

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1 1/2 cups heavy cream
• 6 oz bittersweet chocolate, finely chopped
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Make the meringue: Preheat oven to 250°F. Line a baking sheet with parchment. Beat egg whites and cream of tartar with a mixer on medium until frothy. Gradually add 1 cup granulated sugar, 1 tbsp at a time, then vanilla. Whip to stiff, glossy peaks (about 8 minutes). Spread into a 9-inch circle on the sheet, creating a slight edge. Bake for 1 hour 30 minutes until crisp. Turn off oven; let cool inside for 1 hour.
2. Prepare the filling: Heat 1/2 cup heavy cream until steaming. Pour over chopped chocolate; let sit 2 minutes, then stir until smooth. Cool to room temperature. Whip remaining 1 cup heavy cream to soft peaks, then fold into chocolate mixture.
3. Assemble: Spoon filling onto cooled meringue, swirling decoratively. Chill 2 hours. Dust with 1 tbsp powdered sugar before serving.

The magic? That crackly meringue base stays delightfully crisp against the velvety chocolate—no soggy bottoms here!

Tip: For clean slices, dip your knife in hot water and wipe between cuts.

Raspberry Meringue Roulade

This dreamy Raspberry Meringue Roulade is a showstopper with its pillowy meringue, tart berry jam, and cloud-like whipped cream—perfect for impressing guests without fuss!

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp cornstarch
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup raspberry jam (seedless for smoother rolling)
• Fresh raspberries and mint leaves, for garnish

1. Preheat oven to 300°F. Line a 10×15-inch jelly roll pan with parchment paper, lightly greased.
2. Beat egg whites with an electric mixer until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp vanilla extract, 1 tsp vinegar, and 1 tbsp cornstarch.
3. Spread meringue evenly onto the prepared pan. Bake for 25 minutes until lightly golden and firm to the touch. Let cool completely in the pan.
4. Whip heavy cream and 2 tbsp powdered sugar to medium peaks. Invert cooled meringue onto a clean tea towel dusted with powdered sugar. Peel off parchment.
5. Spread 1/2 cup raspberry jam evenly over the meringue, followed by the whipped cream. Roll tightly from the short end using the towel as a guide. Transfer seam-side down to a platter.
6. Chill for 1 hour before slicing. Garnish with fresh raspberries and mint.

The magic here? The meringue stays soft and chewy (no cracking!) thanks to the vinegar and cornstarch—a pro trick for stress-free rolling.

Tip: For clean slices, dip your knife in hot water and wipe between cuts.

Vanilla Meringue Kisses

These airy, melt-in-your-mouth meringue kisses are the perfect bite-sized treat—just sweet enough with a hint of vanilla.

Ingredients:

• 3 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 200°F and line two baking sheets with parchment paper.
2. In a stand mixer with the whisk attachment, beat the egg whites, cream of tartar, and salt on medium-high until soft peaks form (about 2 minutes).
3. Gradually add the sugar, 1 tbsp at a time, beating for 15 seconds between additions. Once all sugar is added, increase speed to high and beat until stiff, glossy peaks form (about 5 minutes). Fold in the vanilla extract.
4. Transfer the meringue to a piping bag fitted with a star tip. Pipe 1-inch kisses onto the prepared sheets, spacing them 1 inch apart.
5. Bake for 1 hour 30 minutes, then turn off the oven and let the meringues cool inside for 1 hour (this prevents cracking).

The secret to their crisp shell and chewy center? The low-and-slow bake—plus that extra hour in the oven to dry them perfectly.

Tip: For pastel hues, add a drop of gel food coloring when folding in the vanilla.

Matcha Meringue Clouds

These airy, lightly sweet meringues get a vibrant twist from earthy matcha—perfect for gifting or pairing with afternoon tea.

Ingredients:

• 3 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 3/4 cup granulated sugar
• 1 tbsp high-quality matcha powder, sifted
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 200°F and line a baking sheet with parchment paper.
2. In a stand mixer, beat egg whites and 1/4 tsp cream of tartar on medium-high until frothy (about 2 minutes). Gradually add 3/4 cup sugar, 1 tbsp at a time, until stiff, glossy peaks form (6–8 minutes).
3. Gently fold in 1 tbsp matcha powder and 1/2 tsp vanilla extract until just combined (don’t overmix).
4. Pipe or spoon dollops onto the baking sheet. Bake for 1.5 hours, then turn off the oven and let meringues cool inside for 1 hour to crisp.

The matcha adds a subtle bitterness that balances the sweetness, while the slow bake gives these clouds their signature crunch.

Tip: For extra flair, dust with more matcha before serving—just a pinch goes a long way!

Strawberry Meringue Layer Cake

This dreamy dessert combines fluffy meringue, fresh strawberries, and whipped cream for a showstopping cake that’s surprisingly simple to make.

Ingredients:

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar
• 1 1/2 cups heavy cream
• 2 tbsp powdered sugar
• 1 lb fresh strawberries, hulled and thinly sliced
• 1/4 cup strawberry jam

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper. Draw three 8-inch circles on the paper.
2. In a stand mixer, beat egg whites, 1 cup granulated sugar, 1 tsp vanilla, and 1/4 tsp cream of tartar on high until stiff, glossy peaks form (about 8 minutes).
3. Spread meringue evenly onto the traced circles. Bake for 1 hour 15 minutes until crisp, then turn off the oven and let cool inside for 1 hour.
4. Whip 1 1/2 cups heavy cream and 2 tbsp powdered sugar to soft peaks. Fold in half the sliced strawberries.
5. Assemble layers: Place one meringue disk on a plate, spread with 2 tbsp strawberry jam, then half the whipped cream. Repeat, topping the final layer with remaining strawberries.

The magic? Crisp meringue softens just enough under the cream, creating a melt-in-your-mouth texture with every bite.

Tip: For clean slices, chill the cake for 30 minutes before serving and use a serrated knife.

Pistachio Meringue Bites

Pistachio Meringue Bites

These delicate, airy meringue bites are studded with crushed pistachios for a nutty crunch and a pop of color—perfect for gifting or pairing with afternoon tea.

Ingredients:

• 3 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 3/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/3 cup finely chopped pistachios, plus extra for garnish
• 1/8 tsp fine sea salt

Instructions:

1. Preheat oven to 200°F and line a baking sheet with parchment paper.
2. In a stand mixer fitted with the whisk attachment, beat egg whites and 1/4 tsp cream of tartar on medium-high until soft peaks form (about 2 minutes).
3. Gradually add 3/4 cup sugar, 1 tbsp at a time, beating until stiff, glossy peaks form (about 5 minutes). Mix in 1/2 tsp vanilla extract and 1/8 tsp salt.
4. Gently fold in 1/3 cup chopped pistachios with a spatula until just combined.
5. Spoon or pipe 1-inch mounds onto the prepared sheet. Sprinkle with extra pistachios.
6. Bake for 1.5 hours, then turn off the oven and let meringues cool inside for 1 hour (to prevent cracking).

The pistachios add a buttery contrast to the crisp, melt-in-your-mouth meringue—ideal for when you want something sweet but not too heavy.

Tip: For extra flavor, toast the pistachios before chopping and let them cool completely.

Espresso Meringue Parfait

Light, airy meringue meets rich espresso in this elegant yet easy dessert—perfect for impressing guests or treating yourself after dinner.

Ingredients:

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder
• 1 cup heavy cream
• 2 tbsp powdered sugar
• Dark chocolate shavings (for garnish)

Instructions:

1. Prep: Preheat oven to 225°F and line a baking sheet with parchment paper.
2. Meringue: Beat egg whites on medium speed until foamy (about 2 minutes). Gradually add 1 cup granulated sugar, 1 tsp vinegar, and 1 tsp vanilla, then increase speed to high. Whip until stiff, glossy peaks form (5–7 minutes).
3. Bake: Spoon meringue into 8 small mounds on the baking sheet. Bake for 1.5 hours, then turn off the oven and let cool inside for 1 hour.
4. Cream: Whip heavy cream with 2 tbsp powdered sugar and 1 tbsp espresso powder until medium peaks form.
5. Layer: Crumble half the meringues into glasses, top with espresso cream, then repeat. Garnish with chocolate shavings.

The contrast of crisp meringue, velvety cream, and bold coffee flavor makes this feel like a fancy café dessert—without the fuss.

Tip: For extra depth, sprinkle a pinch of flaky salt between layers.

Blueberry Meringue Tart

This dreamy tart combines a buttery crust, juicy blueberries, and a cloud-like meringue topping—perfect for impressing guests or treating yourself to a little elegance.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 3 tbsp ice water
• 2 cups fresh blueberries
• 1/4 cup granulated sugar (for filling)
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 3 large egg whites, room temperature
• 1/2 cup granulated sugar (for meringue)
• 1/4 tsp cream of tartar

Instructions:

1. Make the crust: Pulse 1 1/4 cups flour, 1/2 cup cold butter, 1/4 cup sugar, and 1/4 tsp salt in a food processor until crumbly. Add 3 tbsp ice water; pulse until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Preheat oven to 375°F. Bake crust for 15 minutes until lightly golden. Cool slightly.
3. Prepare filling: In a saucepan, simmer 2 cups blueberries, 1/4 cup sugar, 1 tbsp cornstarch, and 1 tbsp lemon juice over medium heat for 5 minutes until thickened. Spread over crust.
4. Make meringue: Beat 3 egg whites and 1/4 tsp cream of tartar until soft peaks form. Gradually add 1/2 cup sugar; beat until glossy and stiff. Spoon over blueberries, sealing edges.
5. Bake at 350°F for 12–15 minutes until meringue is golden. Cool completely before slicing.

The contrast of the crisp crust, jammy blueberries, and toasted meringue is pure magic—each bite feels like a celebration.

Tip: For extra drama, torch the meringue lightly before serving!

Coconut Meringue Pie

This dreamy coconut meringue pie is a tropical twist on a classic, with a toasty meringue crown and a creamy, coconut-packed filling that’ll transport you to the beach with every bite.

Ingredients

• 1 (9-inch) pre-baked pie crust (homemade or store-bought)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 cups whole milk
• 3 large egg yolks (reserve whites for meringue)
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 3 large egg whites
• 1/4 tsp cream of tartar
• 6 tbsp granulated sugar

Instructions

1. Make the filling: In a saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt. Gradually whisk in whole milk until smooth. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
2. Whisk egg yolks in a bowl, then slowly pour in 1/2 cup of the hot milk mixture to temper. Return everything to the saucepan and cook 2 more minutes, stirring. Remove from heat; stir in 1 tbsp butter, 1 tsp vanilla, and shredded coconut. Pour into the pie crust.
3. Make the meringue: Beat egg whites and 1/4 tsp cream of tartar on high until soft peaks form. Gradually add 6 tbsp sugar, beating until stiff and glossy (about 3 minutes). Spread over warm filling, sealing edges to the crust.
4. Bake at 350°F for 12–15 minutes until meringue peaks are golden. Cool completely (2 hours), then chill for 1 hour before slicing.

The secret here? Toasting the meringue just enough to give it a marshmallowy contrast to the lush coconut custard beneath.

Tip: For extra coconut flavor, toast 1/4 cup of the shredded coconut and sprinkle it over the meringue before baking.

Passion Fruit Meringue Cupcakes

These tropical-inspired cupcakes are a sunny twist on classic meringue-topped treats, with a tangy passion fruit curd surprise inside.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup passion fruit purée (fresh or bottled)
• 3 large egg whites
• 3/4 cup granulated sugar
• 1/4 tsp cream of tartar

Instructions

1. Preheat oven to 350°F. Line 12 muffin cups with liners. Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
2. Beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1/2 cup milk and 1 tsp vanilla. Fold in dry ingredients until just combined.
3. Divide batter among liners. Bake 18-20 minutes until tops spring back. Cool completely.
4. Use a spoon to carve a small well in each cupcake. Fill with 1/2 cup passion fruit purée.
5. For meringue: Whip 3 egg whites with 1/4 tsp cream of tartar until foamy. Gradually add 3/4 cup sugar, beating to stiff peaks. Pipe or spoon onto cupcakes.
6. Broil 1-2 minutes until meringue tips are golden (or use a kitchen torch).

The contrast of fluffy meringue, tender cake, and punchy passion fruit makes every bite a mini vacation.

Tip: For extra drama, pipe meringue tall and toast it deeply—the caramelized sugar plays beautifully with the tart filling.

Almond Meringue Sandwich Cookies

These delicate, cloud-like cookies are filled with a luscious almond buttercream—perfect for afternoon tea or gifting to a friend who adores nutty treats.

Ingredients:

• 3 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 3/4 cup granulated sugar
• 1 tsp almond extract
• 1/2 cup sliced almonds, finely chopped
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 tbsp heavy cream

Instructions:

1. Preheat oven to 225°F. Line two baking sheets with parchment paper.
2. In a stand mixer, beat egg whites and 1/4 tsp cream of tartar on medium-high until soft peaks form. Gradually add 3/4 cup granulated sugar, 1 tbsp at a time, beating until stiff, glossy peaks form. Fold in 1 tsp almond extract and 1/2 cup chopped almonds.
3. Pipe or spoon 1.5-inch mounds onto prepared sheets. Bake for 1 hour 15 minutes until crisp and easily lift off the parchment. Turn off oven; let cool inside for 30 minutes.
4. For filling, beat 1/2 cup butter until fluffy. Gradually mix in 1 cup powdered sugar, then 2 tbsp heavy cream and 1/2 tsp almond extract until smooth.
5. Spread or pipe filling onto flat sides of half the cookies; sandwich with remaining cookies.

The magic here? The meringues stay shatteringly crisp outside yet slightly chewy inside—a dreamy contrast to the creamy filling.

Tip: For extra crunch, toast the chopped almonds lightly before folding them into the meringue.

Orange Blossom Meringue

Light as air with a delicate floral twist, this meringue is a dreamy dessert that’ll impress without fuss.

Ingredients

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp orange blossom water
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 225°F and line a baking sheet with parchment paper.
2. In a stand mixer, beat egg whites with cream of tartar and a pinch of salt on medium speed until soft peaks form, about 3 minutes.
3. Gradually add 1 cup granulated sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form, about 5–7 minutes.
4. Gently fold in 1 tsp orange blossom water and 1/2 tsp vanilla extract.
5. Spoon or pipe meringue onto the prepared sheet into 6–8 nests. Bake for 1.5 hours, then turn off the oven and let cool inside for 1 hour.

The orange blossom water adds a subtle floral aroma that pairs perfectly with the meringue’s crisp shell and marshmallow-like center.

Tip: For extra stability, wipe your mixing bowl with lemon juice before adding egg whites to remove any grease.

Chai Spiced Meringue Cookies

These airy, spiced meringue cookies are like a cozy chai latte in cookie form—lightly sweet with warm, aromatic spices.

Ingredients:

• 3 large egg whites, room temperature
• 3/4 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• Pinch of ground cloves
• Pinch of salt

Instructions:

1. Preheat oven to 200°F and line two baking sheets with parchment paper.
2. In a stand mixer with a whisk attachment, beat egg whites, cream of tartar, and salt on medium-high until soft peaks form, about 3 minutes.
3. Gradually add sugar, 1 tbsp at a time, beating until stiff, glossy peaks form, about 5 minutes. Mix in vanilla extract.
4. Gently fold in cinnamon, cardamom, ginger, and cloves until just combined.
5. Pipe or spoon 1.5-inch mounds onto prepared sheets. Bake for 1.5 hours, then turn off the oven and let cookies cool inside for 1 hour to crisp.

The spices bloom gently in the oven, giving these melt-in-your-mouth cookies a subtly complex warmth—perfect with tea or as a light dessert.

Tip: For extra flair, dust cooled cookies with a mix of cinnamon and powdered sugar.

Blackberry Meringue Pavlova

This dreamy pavlova combines crisp meringue, pillowy whipped cream, and juicy blackberries for a dessert that’s as stunning as it is simple.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 cup fresh blackberries
• Fresh mint leaves, for garnish (optional)

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean bowl, beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp vanilla extract.
3. Spoon meringue onto the prepared sheet, shaping it into an 8-inch circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (no peeking!).
4. Whip heavy cream and 2 tbsp powdered sugar to medium peaks. Spread over the cooled meringue, then top with blackberries and mint leaves if using.

The magic here? That crisp shell gives way to a marshmallowy center—perfect for soaking up the cream and berry juices.

Tip: For extra flavor, toss blackberries with a sprinkle of sugar and let them sit for 10 minutes before topping.

Chocolate Hazelnut Meringue Cake

This dreamy dessert layers crisp meringue with rich chocolate-hazelnut cream for a showstopping treat that’s easier than it looks!

Ingredients:

• 4 large egg whites, room temperature
• 1/2 tsp cream of tartar
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1/2 cup chocolate-hazelnut spread (like Nutella)
• 1/4 cup chopped toasted hazelnuts

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment and draw an 8-inch circle as a guide.
2. Beat egg whites and 1/2 tsp cream of tartar on medium until frothy. Gradually add 1 cup sugar, 1 tbsp at a time, then beat on high until stiff, glossy peaks form (about 5 minutes). Fold in 1 tsp vanilla.
3. Spread meringue onto the circle, making slight ridges. Bake for 1.5 hours until crisp, then turn off oven and let cool inside for 1 hour.
4. Whip heavy cream to stiff peaks. Gently fold in 1/2 cup chocolate-hazelnut spread until streaked.
5. Spread cream over cooled meringue and sprinkle with 1/4 cup chopped hazelnuts. Chill 1 hour before slicing.

The magic here? The meringue stays crackly beneath the velvety filling—a textural contrast that’ll wow any dinner guest.

Tip: For clean slices, dip your knife in hot water and wipe between cuts.

Peach Meringue Cobbler

This dreamy twist on classic cobbler swaps biscuit topping for a fluffy, toasted meringue that melts into juicy peaches like a sweet summer cloud.

Ingredients:

• 6 cups sliced fresh peaches (about 6 medium)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 3 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 1/3 cup granulated sugar (for meringue)

Instructions:

1. Preheat oven to 350°F. Toss peaches with 1/2 cup sugar, lemon juice, vanilla, and cinnamon in a 9-inch pie dish. Bake for 15 minutes until slightly bubbly.
2. Meanwhile, beat egg whites and cream of tartar with a hand mixer on medium until foamy. Gradually add 1/3 cup sugar, 1 tbsp at a time, beating on high until stiff peaks form (about 5 minutes).
3. Remove peaches from oven and increase temperature to 400°F. Spoon meringue over peaches, swirling to seal edges. Bake for 8-10 minutes until meringue is golden.

The magic here? The meringue bakes into a crisp shell while the bottom stays marshmallowy-soft, creating the perfect contrast with the syrupy peaches.

Tip: For extra drama, torch the meringue lightly before serving—it adds a hint of smokiness!

Rosewater Meringue Clouds

These delicate Rosewater Meringue Clouds melt in your mouth with a whisper of floral sweetness—perfect for tea time or gifting in pretty jars.

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/8 tsp fine sea salt
• 1 1/2 tsp rosewater
• 2 drops pink food coloring (optional)

1. Preheat oven to 200°F and line a baking sheet with parchment paper.
2. In a stand mixer with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high until soft peaks form, about 2 minutes.
3. Gradually add 1 cup sugar, 1 tbsp at a time, beating until stiff, glossy peaks form (about 5 minutes). Fold in rosewater and food coloring (if using) gently.
4. Pipe or spoon dollops onto the baking sheet. Bake for 1.5 hours, then turn off the oven and let meringues cool inside for 1 hour to crisp.

The magic? That crisp shell gives way to a marshmallowy center, with rosewater adding a subtle perfume without overpowering. Tip: Store in an airtight container—they’ll stay crisp for days (if they last that long!).

Conclusion

With 20 delightful meringue recipes for every occasion, there’s something here to satisfy every sweet tooth! Whether you’re craving classic pavlova or playful cookies, these treats are sure to impress. Give them a try, then let us know your favorite in the comments—and don’t forget to share the love on Pinterest! Happy baking!