Good morning everyone, I hope you have had a good start to the new week.

The weather is lovely where I live and so many gorgeous flowers have sprung out already. The beautiful colors really inspire me!

Aren’t these peonies amazing? My absolute favorite flower.

Wedding season has started, spring is here and summer is just around the corner.
A wedding dessert table can be the most beautiful thing, especially if there are beautifully colored meringues to be seen.
Mini meringues are easy to make and so delicious, it’s the real vanilla which makes all the difference.
I urge you to try!
  • 7 egg whites
  • 2 cups (450 g) regular sugar
  • 1 vanilla bean (or use real vanilla extract)
  • a drop of food coloring paste (optional)

Put the egg whites, sugar and the seeds from the vanilla bean into a bowl.


Place the bowl over a saucepan of simmering water.


Whisk by hand for about 4 minutes, or until the sugar has dissolved.


Transfer the mixture to the bowl of a freestanding electric mixer and beat on low speed for about 4 minutes. Increase the speed and whisk for another 3-4 minutes, or until the bowl no longer feels warm to the touch.


If you want the frosting to have a lovely pastel shade, add a drop of food coloring and mix for another minute.



Line a baking tray with baking parchment. Transfer the meringue mixture to a piping bag fitted with a Wilton 1M tip and pipe 3 overlapping swirls for each meringue.

Bake in a 220 ˚F (100 ˚C) oven for 4 hours, I use the fan setting here.

Turn the oven off and leave the meringues in there overnight.


For me, the perfect meringue is soft on the inside and crispy on the outside.


So good…


I wish you all a wonderful day.

Hugs from me to you.







  1. Hi,
    may i know if i dont use fan, can i shorten the baking time? thank you

    • Team Passion4Baking Reply

      Hello CJ, using the fan setting usually shortens the baking time, not the other way around. In this recipe, though, the time will be approximately the same if you use the fan setting or not. Good luck 🙂

      -Team Passion4Baking

  2. I was wondering how much vanilla extract I should use instead of one vanilla bean?

    • Team Passion4Baking Reply

      Hi Avery, 2-3 teaspoons vanilla extract if you use pure vanilla extract.

      -Team Passion4Baking

  3. Hi, 

    I just made the meringues. But the problem is that there are too many batches left. I put the first batch already in the oven, and now I have to waite for 4 hours before I can put the second one? 
    Can I open the oven door, without ruining the first batch? 

    Thanks in Advance, 

    I hope they will turn out great, just as yours…….


    • Team Passion4Baking Reply

      Hi Suheda, if you use the fan setting you can bake several batches (trays) at the same time. The meringues can also be piped quite close to each other on the trays as they don’t expand during baking.

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hei Masha, feel free to halve this recipe if you like, that is no problem. 🙂

      -Team Passion4Baking

  4. Hi may I know what food colouring was used? both the brand and colour 🙂 Thanks!

    • Team Passion4Baking Reply

      Hi Charlene, pink from Wilton. Happy baking!

      -Team Passion4Baking

  5. hi
    i baked the meringues and let them cool in the closed oven as i do not have fan setting but my meringues werent the same puffy as before i kept them in the oven..can i get to know why is that so i would really want to try them again

    • It could be many reasons, if the mixer-bowl was trace with grease, or if you mabey open the door while baking!

      • no i had read your guide to perfect meringues and made sure they were clean..how long should i keep them in the oven after they are baked?

Write A Comment

Pin It