Vanilla Meringue Bites

Giulia Doyle MeringueI’m hosting a cookie tasting party this weekend and these meringues are part of our contribution. I like to make meringue for several reasons: I find them easy to make and they store in an air-tight container up to two weeks, so you can make them ahead. They are naturally gluten free and they are light as a feather, making them perfect to snack along with all the heavier desserts you might be serving over the holidays.

Adding some food colouring can make these a fun conversation piece and is much easier than it appears. You could also ommit the colour and dip each meringue in some melted chocolate – mhhh!

Vanilla Meringue Bites

Prep Time: 5 minutes

Cook Time: 1 hour

Yield: about 20 depending on size


  • 2 eggs
  • 100 g of sugar
  • 1 teaspoon of vanilla
  • food colouring (optional)


  1. Preheat oven to 220F and line baking sheet with parchment paper.
  2. Separate egg whites and add them to a very clean heat-proof bowl. Add sugar.
  3. Place bowl with egg whites and sugar over a simmering pan of water, making sure the bottom of the bowl doesn't touch the water. Whisk egg whites until sugar dissolves, about 3 minutes.
  4. Take whisked egg whites off heat and beat until glossy and stiff with either a stand or hand mixer. This will take another 3-5 minutes.
  5. Prepare a piping bag with a large tip. On two or three sides add a couple of small drops of food colouring. Add meringue to piping bag and pipe small bites onto a parchment lined baking sheet. Bake 1 hour or until meringue is hard but not golden. Let cool completely.


Use your egg yolks for other recipes, such as custards, egg wash on breads, mayonnaise or lemon curd.


Giulia Doyle Meringue

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