Monster Meringues – a delicious recipe with Meringue, caster sugar, egg white, Decoration, orange, orange. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat your oven to 400degreesF Line 2 flat baking sheets and a deep baking tray with baking parchment.
2
Place the caster sugar in the deep baking tray in the oven for 7 minutes.
3
Place the egg whites in a stand mixer on the slowest speed and start whisking. Gradually increase the speed until soft peaks form and the sugar is ready. Take the sugar out of the oven-it should be hot but not caramelized. Turn the temperature down to 200°F.
4
Slowly add the sugar to your eggs with the mixer on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate.
5
Once all the sugar has been added, keep the mixer going for a minute longer until the mixture looks thick and glossy. A good way to check if it is done is to dip the whisk into the mix to see if it creates a peak once pulled out.
6
Divide the mixture between 4 bowls and carefully fold in the powdered food color.
7
Scoop the mixture into 4 piping bags fitted with round and star nozzles. Pipe your monsters onto the baking sheets and add sprinkles.
8
Bake for 1 hour until the meringue comes away from the baking parchment clean and the base is firm.
9
Leave to cool.
10
Stick on the eyes with a dot of icing.
355
kcal
Calories
5
g
Fat
75
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Meringue, 1 1/2 cups caster sugar, 3/4 cup egg white, Decoration, and more.
Yes, Monster Meringues falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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