Mini meringues
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These mini meringues are irresistible! Produce homemade mini meringues in just over an hour, and delight your family and friends!
Nutrition balance score
Nutrition per serving
Of which sugars
16.50 g
Of which saturated fats
0.00 g
Recipe mini meringues
Ingredients
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Ingredients
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Recipe mini meringues allergens
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2015-01-05, this recipe is for 12 persons and takes 1 hours 10 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-09-24
Preparation – 10 minutes
Tip: The most important step in this mini meringue recipe is to make sure the bowl of the mixer is clean and free of grease.
Egg to sugar ratio: Each egg white in this recipe requires 50 grams of sugar. So, use 200 grams of sugar for 4 egg whites. Degrease the bowl by squeezing a little lemon juice on some kitchen paper and wiping the inside of the bowl with it.
The reason degreasing is important is because the egg whites cannot be beaten properly in a greasy bowl. Add the 4 egg whites to the bowl and beat on medium speed.
The egg white is stiff enough if you can turn the bowl upside down without the egg white falling out. Set the stand mixer to its highest setting and gradually pour in the sugar.
Beat on high speed for 6-7 minutes, then turn off the mixer. Rub some of the mixture between your thumb and forefinger. The mixture is ready when it feels silky smooth and looks slightly glossy.
Baking the mini meringues – 1 hour
Preheat the oven to a temperature of 110 degrees Celsius. Put the meringue mixture in a piping bag. Place the silicone baking mat on the baking sheet.
Pipe the mixture through the nozzle of the piping bag, forming an attractive shape (see photo). Repeat this step until the contents of the piping bag are used up.
Bake the mini meringues in the preheated oven for an hour. Depending on the thickness of the meringues, the baking time may take a little longer, so check on them from time to time.
Allow the meringues to cool completely after baking, then enjoy!
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Per 1 serving / piece:
Of which sugars
16.50 g
Of which saturated fats
0.00 g
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0.33 | egg whites | egg | 6.53 | 0.09 g | - | 0.03 g | - | 1.48 g | - | 22.67 mg | 0.03 mg | 1.47 mg | 1.33 mg | 20.67 mg | 2.80 mg | 0.02 mg | - | - | 2.67 µg | 0.04 mg | - | - | - | 0.04 mg | - | 0.01 µg | 0.67 µg | - | - | - | |
| 16.67 | gram | of sugar | 67.00 | 16.50 g | 16.50 g | - | - | - | - | - | 0.02 mg | - | 0.33 mg | 0.67 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 73.53 | 16.59 g | 16.50 g | 0.03 g | - | 1.48 g | - | 22.67 mg | 0.04 mg | 1.47 mg | 1.67 mg | 21.33 mg | 2.80 mg | 0.02 mg | 0.01 mg | - | 2.67 µg | 0.04 mg | - | - | - | 0.04 mg | - | 0.01 µg | 0.67 µg | - | - | - | ||||
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