Meringue pyramid

Meringue pyramid

These keep for up to two weeks in an airtight container – fill with fresh cream just before serving.

By , 21 September 2015
Meringue pyramid
  • Ready in: 110 mins
  • Serves: 8
  • Price: 14p per serving
Nutritional Info
Each 90g serving contains
  • Fat 27
  • Sat Fat 17
  • Sugar 29
  • Salt 0.15
  • Cals 371
of your reference intake.
Typical energy values per 100g: 1726kJ/412kcal.
  • 125g caster sugar
  • 100g icing sugar
  • 4 large egg whites
  • 450ml double cream
  • ½ 2g pack Home2Bake Edible Glitter Flakes (optional)
  • Pre-heat the oven to 140C/120C Fan/Gas 1. Line two baking trays with sheets of baking paper.

  • Mix the sugars together. In a clean bowl, whisk the egg whites until they form stiff glossy peaks, then whisk in the sugars, 1 tbsp at a time, whisking after each addition until stiff again.

  • Put teaspoons of the mixture on to the trays to make 32 mini meringues. Bake in the oven for 1 hour or until they can easily be lifted off the paper. Leave on a wire rack to cool.

  • Whip the cream until it just holds its shape and use to sandwich the meringues together. Assemble into a pyramid and sprinkle with glitter flakes if you wish.