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Do you have a recipe or a website I can get a flavoured meringue recipe?

I wanted to make my Mum mini flavoured meringues for her birthday but I wondered what flavour I should do and if you know a recipe. I thought prehaps Pina Colada flavour (I saw a recipe once!!!) but I can’t find a recipe now. Any ideas?

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25 Responses to “Do you have a recipe or a website I can get a flavoured meringue recipe?”

  1. DEREK C said :

    Hi go terrific ENJOY

  2. Steve G said :

    What ever flavoring you’d like you can add it into meringue. The flavoring must be added (folded) into the meringue after it has been beaten to stiff peaks

  3. Jeaner said :

    Make sure all your utensils are completely dry. Meringues are sensitive little beasts, and they don’t like moisture at all. Don’t make meringues on a rainy or really humid day: remember they’re mostly air, and if that air contains a lot of water, it has an effect. If you try this recipe in wet weather, your meringues will fall flat and burn. Really.


    4 egg whites
    2 1/3 cups powdered sugar
    1/2 tsp. coconut extract
    1/2 TSP. pineapple extract
    Preheat oven to 200.
    Butter and flour baking sheet.
    In bowl, whip egg whites til foamy, using electric mixer.
    Sprinkle sugar a little at a time, while continuting to whip at medium speed.
    Continue til mixture is shiny like satin.
    Fold in extracts carefully!
    Put into a pastry bag using a large round tip or large star tip, and pipe the meringue onto the baking sheet.
    Put into oven and keep door ajar by putting a wooden handle spoon in the door.
    Bake for 3 hours, or til they are dry.
    Allow to cool completely.
    Store in air tight container.

    some other ideas…

    Grease square pan with butter and line with fine dry breadcrumbs.
    Beat 6 egg whites to soft peaks.
    Add 3/4 cup castor sugar(pure icing sugar).
    Gently fold in 200g crushed nuts with 1 tblsp dry breadcrumbs.
    Bake for 30mins at 190oC.
    Melt 100g chocolate dissolve 1/2 teasp instant coffee in 1 tblsp hot water. Beat 100g butter till light in colour with 3 tlbsp sugar(castor).
    Add 3 egg yolks 1 teasp vanilla and the chocolate and coffee mixture.
    Pour this over meringue and bake further 20 mins.
    Cool in tin, cut into squares.
    Remove carefully.

    4 egg whites
    1/4 tsp. cream of tartar
    3/4 cup sugar
    1 pkg. (4 serving size) JELL-O Brand Lime Flavor Gelatin
    1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin

    PREHEAT oven to 225°F. Beat egg whites and cream of tartar in small bowl with electric mixer on high speed 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.

    DROP tablespoonfuls of the egg white mixture onto baking sheet covered with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.

    BAKE 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled.

  4. party_pam said :

    Mini Meringues
    “These crunchy dainties are great with coffee or with cream for dessert. And they’re low fat! Substitute 2 teaspoons instant coffee granules or 1 1/2 tablespoons cocoa for the vanilla if you like. Coffee kisses are great sandwiched together with melted white or dark chocolate. Spooned vanilla ones are good with cream and chocolate ones are good as finger biscuits with coffee.”

    2 egg whites
    1/2 cup superfine sugar
    1 teaspoon vanilla extract

    Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
    In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.

  5. Princess said :
  6. Kuchiki Rukia said :

    cinnamon meringue

    * 2 egg whites
    * 1/4 teaspoon cream of tartar
    * 1 dash salt
    * 1/2 cup Splenda
    * 2 teaspoons ground cinnamon
    * 1 teaspoon vanilla extract
    * 1/2 teaspoon almond extract

    – In medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, vanilla and almond extracts.

    – Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees for 30 minutes.

    *This recipe yields 4 servings


    We like to serve these with Lemon Curd for dipping.

    2 large egg whites
    1/2 cup sugar

    Preheat oven to 200°F. and butter and flour a large baking sheet, knocking
    off excess flour.
    In a bowl with an electric mixer beat whites until they hold soft peaks.
    Gradually add sugar, beating, and beat until meringue holds stiff, glossy
    peaks. Drop heaping teaspoons (not measuring spoons) of meringue about 1
    inch apart onto baking sheet and bake in middle of oven 45 minutes. Turn
    oven off and leave meringues in oven 1 hour more. With a metal spatula
    transfer meringues to a rack to cool completely. Meringue kisses may be kept
    in an airtight container at room temperature 5 days.

    Makes about 24 meringue kisses.

    Peppermint Meringue Kisses

    2 egg whites
    1/4 . Salt
    3/4 C. Sugar
    1/2 t. Vanilla extract
    1/4 t. Peppermint flavoring
    1/2 C. Miniature chocolate chips
    4 T. Finely chopped peppermint candy
    Red or green food coloring (optional)

    Beat egg whites and salt at high speed until stiff but not dry. Add sugar gradually. Beat 5 minutes or longer until very stiff. Fold in vanilla, chocolate chips and peppermint. Add drop or more of food color, depending on how much color you want in the cookies. Drop by teaspoon onto greased cookie sheet. Bake at 250° F. For 45 minutes.

    Makes about 6 dozen.


    1/2 cup unsweetened medium shredded coconut*

    3 large egg whites
    1 cup sugar
    1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary
    in size from shavings to the size of small peas; about 2 1/2 ounces)

    Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until
    toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.

    Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment
    Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add
    sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.

    Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch
    apart. Bake until crisp on outside but still soft inside, about 27 minutes.
    Cool. (Can be made up to 3 days ahead; store in airtight container.)

    * Available at some supermarkets and at natural foods stores.

    Test-kitchen tip: Make these cookies extra-fabulous by drizzling them with
    melted chocolate after they have cooled.

    Makes about 45.

    i think i have more, not sure though hehe. good luck! and happy birthday to your mum!

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  21. Nostradamus said :

    I would suggest you ask on a cooking forum

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