Strawberry Meringues Recipe



One of the decorations I used on my Strawberry Drip Cake, were cute and delicious strawberry meringues. Super easy to make, and super yummy, you can't just make two or three.

This recipe uses pasteurized egg whites, and that means they won't rise without a little help. You need to add some drops of lemon juice or cream of tartar to make them rise. If you use regular egg whites, you can skip this, but the lemon drops will always help to make the beautiful peeks you want to have on meringues. 

It's super easy to achieve this cute strip effect on meringues. I used Rainbow Dust ProGel in pink to achieve this colour.

(Aren't these the cutest things???)

You just need to prepare your piping bags before adding the meringue to them. With a brush, paint vertical stripes on the bag, as many as you want to have, no guide here. Then, carefully add the meringue to the piping bag. And voilá! Squeeze the piping bag and watch this adorable striped little things appear.

To do this "swirl" appearance, just pipe the meringues in a circular motion.

I've created a template to make it easier for you to follow. Just download it and print it. Put under your parchment paper, and use as a guide.

You can change this recipe to any flavour you want!! If you want the classic, substitute the strawberry extract by vanilla. What about lemon ones?? Hmm... Sounds delicious!!!

I can't wait to see your gorgeous meringues. Share with me!! I love to see them.



This work was sponsored by Rainbow Dust. Thank you so much for your support.

Ana Ferreira headshot 3.jpg

Ana Ferreira

Ana discovered in 2012 the world of cake design, fell in love and since then took the PME Master course and attended master classes with renowned artists like Karen Portaleo. Of Portuguese nationality, currently resides in Stirling, Scotland. Awarded nationally and internationally.

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Strawberry Meringues


1 h 00 min


1 h 30 min

total time

2 h 30 min


Depends the size of the kisses

Basic easy meringue recipe. You can make any flavour and colour meringue, just change the extract/flavour.


85g pasteurized egg whites
1 tsp cream of tartar or 1/2 tsp of freshly squeezed lemon juice
150g granulated sugar
1 tsp strawberry extract
1/2 tsp white vinegar



  1. Set your oven to 90ºC / 200 F. Prepare a cookie sheet with your template (if you're doing the swirls) and parchment paper on top. Set aside. Prepare your piping bags (add the colour if you want) with a medium round tip.

  2. Add the egg whites to a super clean mixer bowl (the bowl needs to be free of any kind of fat or the egg whites won't rise. See notes for tip), the cream of tartar or the lemon juice, and whisk until you have stiff peaks (this means if you turn your bowl upside down, you won't get egg whites on your head ;) ).

  3. With the mixer working, slowly add the sugar, and then the strawberry extract and vinegar.

  4. Slowly increase the speed of your mixer and whisk until your mixture doesn't have any left sugar undissolved (it's ok when you rub a bit between your fingers, and you don't feel the sugar anymore) and when you pick up a little of meringue, and the peaks are glossy and stiff (this is what will maintain the shape when piped).

  5. Fill the piping bags with the meringue and pipe them onto the parchment paper. If you're not using the template, make sure you pipe them about 2 cm apart.

  6. Start baking the meringues for 90 min (if you're using the template, you may need around 100 min, depending on your oven). I always start with 90 min and then check if they peel off easily from the paper. If so, I take them out. I particularly like the gooeyness on the inside.

  7. Once baked, lay them on a cooling rack.




  • If you're using raw egg whites, don't need to add the cream of tartar/lemon juice.

  • I always prefer to use cold egg whites. They take a little bit longer to rise, but they also get firmer.

  • You can cut a lemon in half and rub it all around the inside of your mixer bowl. With this, you will make sure the bowl is fat-free.

  • Don't open your oven too much. I only check my meringues one single time after the 90 minutes. If you need to bake them for longer, try not to open the oven much more times, or the difference of temperatures can cause your meringues to break or get flat.

  • The meringues can be stored in an airtight container in the fridge, for about 2 weeks.


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