Here is how to make the perfect meringue!

To make the meringues

Preheat oven to 110C
Line a baking sheet with a non-stick parchment
Whisk the egg whites until stiff and dry
Add a table spoon of sugar for each egg white and whisk after each addition until stiff
Add half the remaining sugar and whisk in, localised whisking, will turn shiny and glossy
Add the rest of the sugar and gently fold in
Pipe mixture onto the baking sheet
Bake for 35 minutes until the meringues lift off easily of the paper
Leave to cool and then decorate with the whipped cream and fruit (we served ours on a bed of orange segment and pomegranate
We also decorated them with edible glitter and melted chocolate


  • 4 egg whites (medium, each weighing 30g)
  • 225g caster sugar
  • Possible additions- cinnamon, lavender, hazelnuts- chopped
  • We added cinnamon and 6 drops of Saffron milk masala drops

For the filling:

  • 300ml lightly whipped double cream
  • 6 drops of Saffron milk masala drops and a tablespoon of brandy