Baking Recipes & Tutorials,

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Ms Taylor


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Summer Meringues Tutorial

Summer Meringues Tutorial

Dear Tala Friends, 


With weather like this, it would be a crime not to show you how to make the most of the Tala meringue set to make beautiful desserts! Whether you opt for tiny meringues to pile in a tall glass with cream and strawberries a la Eton Mess, or you make a large meringue to heap with fruit, Pavlova-style, the possibilities are endless and always beautiful! Meringues are associated with Summer, but they make a stunning, make-ahead dessert any time of year. Get creative in Winter time, too, with meringue snowmen and craggy desserts dredged with icing sugar for a Winter Wonderland theme dessert.

The Tala set comes with a piping bag and two large nozzles: a large circular open nozzle, for piping smooth, tubular lines and a star nozzle, for a beautiful fluted look. The piping bag is incredibly easy to clean - you can even put it in the top shelf of the dishwasher if you want to. This fool-proof recipe makes a meringue that holds its shape well. I recommend that you bake at a very low temperature and be sure to add the sugar very slowly, spoonful by spoonful, otherwise the meringues tend to weep in the oven. When you feel confident, why not ring the changes with different size meringues? You can try adding colour too, a small amount of powder colour added after all the sugar has been incorporated makes beautiful pastel colour meringues.

It's easy to feel stressed about making meringues, but if you prepare everything in the way I suggest below, you will find that you have everything you need as and when you require it. This recipe will make around 30 medium sized meringues, one large meringue or many little ones. 



4 normal size free-range egg whites

220g caster sugar


1. Preheat the oven to 110 degrees centigrade. (230 degrees Fahrenheit)

2. Line two baking sheets with non-stick greaseproof paper.

3. Separate your egg whites and have them to hand in a small bowl. 

4. Measure out the caster sugar and place a dessertspoon next to it. 

5. Choose one of the piping nozzles and drop it into your piping bag so that it ready to be filled.

6. Tip the egg whites into your mixer and beat with the balloon whisk attachment until they double in volume. When you pull the whisk out, the mixture should follow to form a stiff, stand-alone peak. 

7. Replace the whisk and slowly add the caster, dessert spoon by dessert spoon. Leave a few seconds between each addition. 

8. When all of the sugar has been added, continue to beat the mixture until you can see that it keeps its shape, without sinking back in on itself. 

9. Use the dessertspoon to fill the piping bag with 4 or 5 heaped spoonfuls of meringue. Don't try to fit all the mixture in the bag at once, or you run the risk of heating it up with your hands, which will make it go runny. 

10. Pipe swirls onto the baking sheet, leaving some room in between each swirl. 

11. Place in the oven and bake for 2 hours. At the end of the baking time, turn off the oven and leave the meringues inside to cool down. 

12. Once cool, sandwich together with cream, or melted chocolate or pile into a beautiful bowl and serve with freshly chopped strawberries and a jug of cream. 


For the mini meringues, squeeze in short sharp bursts, pulling the bag up briskly to finish each tiny peak. For medium and large meringues, apply even pressure, pulling away sharply when you feel the meringue is finished.


To make nests, pipe a spiral from the inside out and then pipe a 'wall' around the edge.


To make hearts, use the round nozzle and squeeze to form a large ball and pull the nozzle downwards and towards your body, creating a teardrop shape. Squeeze another teardrop shape right next to the first, dragging it so that it merges with the first teardrop to form a heart shape.

Cocktail stirrers:

For the ultimate summer cocktail stirrer, create a meringue heart on a stick by placing a kebab stick on a lined baking tray and piping the heart (as described above) over the end of the stick. Bake as described in the recipe above.

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