Meringue Cookies
Recipe from

Preparation Time : 20 minutes

Cooking Time : 150 minutes

Makes 24




4 egg whites, at room temperature

220g (1 cup) caster sugar

2 tsp cornflour, sifted

1 tsp white vinegar

4-5 drops pink food colouring

5-6 drops green food colouring

Coloured sprinkles, to decorate





Preheat oven to 110°C. Line 2 baking trays with non-stick baking paper.

Place the egg whites in a large clean, dry bowl. Use an electric beater to whisk the egg whites until soft peaks form.


Gradually add the sugar and whisk until the sugar dissolves. Continue beating for 2 minutes or until the mixture is thick, glossy, all the sugar dissolves and a long trailing peak forms when the beater is lifted from the mixture. Add the cornflour and vinegar, and whisk until just combined.


Divide meringue between 2 bowls. Stir pink colouring into 1 bowl and green into the other.

Place the pink mixture into a clean piping bag fitted with a fluted 1.5cm diameter nozzle. Pipe twelve 5cm (base measurement) meringues, about 3cm apart, onto 1 lined tray. Sprinkle with some of the sprinkles. Clean the piping bag and repeat with the green mixture and remaining tray.


Bake in preheated oven for 1 1/2 hours, swapping trays halfway through cooking, or until meringues are crisp and sound hollow when tapped on base. Turn oven off and leave in oven for about 1 hour or until cool.


Note: These meringues can be made up to 1 week ahead. Store in an airtight container.