Meringue for Decorating
With this kind of decoration, your cake will look absolutely stunning! Meringue for decorating is made over a water bath, so it doesn’t change color, doesn’t crumble, and keeps its shape perfectly. You can tint it in different colors, pipe it onto skewers and use any piping tip you like. In any case, it will be not only beautiful, but also delicious.
Updated : 15 December, 2025
Easy
About 30 min.
Ingredients
75 grams
Egg whites
150 grams
Sugar
1 grams
Food coloring
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any number of egg whites. The main rule is to weigh them and take twice as much sugar by weight. Keep in mind that this makes quite a lot of meringue - from two egg whites I got one large baking sheet and one small one. To whip the whites well, separate them from the yolks very carefully - even a drop of yolk will prevent the whites from whipping properly.
Step 2
We’ll make Swiss meringue. For this, take a suitable heatproof bowl that can sit on top of a saucepan. The bottom of the bowl should not touch the water. Pour the egg whites into the bowl and add the sugar. When the water in the saucepan comes to a boil, reduce the heat to the lowest setting and place the bowl on top. Stir constantly and heat the whites until they are warm, almost hot.
Step 3
If you have a thermometer, measure the temperature - it should be about 40 °C (104 °F). If you don’t have a thermometer, check with your fingers: the whites should feel distinctly warm. By this time, the sugar should have dissolved; when you rub the mixture between your fingers, you shouldn’t feel any grains.
Step 4
Pour the heated whites into the bowl of a stand mixer. Whip them for a long time, 15-20 minutes, until they are very thick and stiff. You can also whip the whites with a hand mixer, but it will take more time.
Step 5
You can color the meringue in different shades. I color it right in the same bowl where it was whipped: I drip food coloring into one half and gently fold it in with a spatula. In this case, the pattern on the meringues turns out marbled. You can also divide the meringue into several parts and color each one separately. Transfer the meringue into a piping bag fitted with a closed star tip.
Step 6
Line a baking sheet with parchment, preferably silicone-coated. Pipe the meringue as rosettes, swirls, flowers, etc. Insert wooden skewers into the rosettes right away. You can sprinkle the meringue with sprinkles on top.
Step 7
Dry the meringue in the oven at 90 °C (about 194 °F) for 1.5 to 2 hours. The exact time will depend on your oven. The finished meringues come off the parchment easily. If you tap the underside, you will hear a dull, hollow sound.
Step 8
Decorate your cake with the meringues. Enjoy!
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