Cakes Recipes

The no-waste mini meringue recipe. You only need one egg!


How annoying is it when you make a recipe and have just one egg white left over? I mean what can you do with just one egg white?

That’s where I was last night. I made blackberry curd for a cake topping – (recipe to come soon) and I was left with one egg white. So, I attempted to make mini meringues and do you know what? They’re gooooood!

The goal

I didn’t expect to get that many meringues from just one egg but they yielded a healthy 16 mini piped domes. I was happy with that.

I wanted to see how they would turn out. I’ve been meaning to give Cream of tartar a go for a while after seeing a recipe using it. I usually use cornflour. The difference appears to be these are waaaay more glossy.

I also wanted to see how they tasted after the initial bake of one and a half hours – for a chewy texture and left in the oven overnight – with the oven turned off after the initial bake – for a dry right through meringue.

And the result?

Both taste great. I know people tend to have a preference so I wanted to share both options but if I had to choose just one it would be the chewier ones. I spread a little of the blackberry curd in between two meringues but anything goes here – Eaton mess, mini pavlovas, dipped in chocolate the world – or meringue is your oyster!

The ONE egg Meringue recipe.

20 minutes

Cook Time: 1 hour, 30 minutes

1 hour, 50 minutes

Category: Cakes, Recipes

Makes 16



  • 1 Medium egg white – at room temperature
  • 55g Icing sugar
  • ½ tsp Cream of Tartar
  • ½ tsp Vanilla essence
  1. Preheat your oven to 120℃ (100℃ for fan ovens. Place greaseproof paper on baking sheets
  2. Whisk the egg white until it form stiff peaks.
  3. In a separate bowl sieve the sugar and cream of tartar together. Add a spoonful at a time to the egg whites and beat in well. Continue adding one spoon at a time until all the sugar is combined.
  4. Add the vanilla essence and blend further until the mixture is thick and glossy and won’t fall out of the bowl if you turn it upside down!
  5. Fill a piping bag with the mixture. You can use any piping tip.
  6. Pipe swirls onto the greaseproof paper leaving a gap of around 5cm between each one.
  7. Bake for 1½ hours.
  8. Remove from the oven for chewy meringues. Turn the oven off and leave overnight for completely dry meringues.
  9. Put two meringues together with cream, curd or any favorite flavour for a tasty sweet treat.

Top tips for Meringue baking

  • Clean the bowl you are using to whisk up the egg white with lemon juice and a piece of kitchen towel. Any residue from previous food – no matter how small can hinder a successful meringue.
  • Never ever let any yolk get into the egg whites. They just won’t peak.
  • Use eggs at room temperature. They’ll whisk up faster.
  • Avoid making them on humid or rainy days.

So, that’s it. No waste mini meringues.


EmmaMT x

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1 Comment

  1. caroline bates says:

    Hi do you need to use butter and margarine?

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