Spring Meringues


Spring has finally arrived in Melbourne, the tree on our nature strip is blooming with small white blossoms and you get an instant whiff of Spring when you walk out the front door.  With Spring being so welcome, I was delighted when Anastasia from the wonderful blog Drawing and Dreaming asked Mel from Armoire Pegs and Casserole and myself if we’d like to publish a simultaneous blog post about Spring in our city.  Anastasia is based in Sydney, Mel in Auckland and myself here in Melbourne.

We have so much going on in Melbourne in Spring, there’s Spring Fashion Week, the AFL Football Grand Final (which is a very big deal as football is like a religion here), The Royal Melbourne Show and of course the Spring Racing Carnival to name a few events.  It’s an exciting time to be in Melbourne and caterers are kept incredibly busy supplying food to these events.  Food caterers like Ed Dixon Food Design create the most gorgeous boxes of chicken sandwiches, mini meat pies, mini brioche burgers and dessert boxes perfect to wash down with a champagne on the lawn at Flemington Racecourse.  Spring is also the biggest selling period in real estate, alot of people wait until Spring to put their house on the market as their gardens are looking their best and the weather is perfect.



Spring meringues are so sweet and the perfect dessert in Spring topped with whipped cream and the seasons fresh fruit like strawberries and rhubarb.

On the food front, vegetables like asparagus, green beans and peas are in season and fruits like blood oranges, cantaloupe and strawberries which allow you to make yummy tarts and salads to take on picnics or to the races.  Being in season Strawberries were abundant and cheap in our supermarket today, so to celebrate Spring I made some meringues topped with strawberries.  It’s the first time I’ve made them, so need to get a bit more practice piping them.  I thought they’d spread a bit in the oven but no, they completely held their shape.  I enjoyed making these meringues today as I always have fun working with a piping bag, whether it’s piping icing onto cupcakes, spinach and feta mixture into cannelloni tubes or piping these meringues onto their oven tray


If you enjoyed my post about Spring in Melbourne, pop over to visit Armoire Pegs and Casserole and Drawing and Dreaming see their take on Spring in their cities.  You can also find Anastasia on Facebook, Twitter, Pinterest and Instagram and Mel on Facebook, Twitter, Pinterest and Instagram.

Here’s a recipe for Spring Meringues topped with fragrant, sweet strawberries.

Spring Meringues

4 egg whites, 115g caster sugar, 115g icing sugar

Preheat the oven to fan 100C. Line a baking sheet with baking paper (meringue can stick on greaseproof paper and foil).

Place the egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric mixer until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.

Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift.

Pipe the mixture onto the baking sheet about the size of a medium apple.  Or just drop a couple of dessertspoons of them in rough rounds, if you prefer. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month).  Top with cream that has been whipped with a little sugar and a dash of vanilla and top with strawberries.

Recipe from bbcgoodfood.com


Catherine x



  1. Kylie

    Your meringues look perfect Catherine!!! As do the strawberries. Im so excited that strawberries are soooo cheap at the moment. Our children love them. Hope you have some fun Melbourne spring activities lined up- so much to do down there over the next 4-6 months. Enjoy the blossoms too…such a pretty time of year. My favourite! xx

    1. Catherine

      Hi Elizabeth, I’d love to visit Hobart in Spring. Hoping to visit maybe next year as I’ve never been to Tasmania before, which is ridiculous seeing Melbourne is so close. Plating up a couple of meringues for you, will that be coffee or tea to go with it? xxx

  2. Pingback: Springtime… | Armoire, Pegs and Casserole

  3. Amy

    How perfect! Beautiful meringues and springtime inspiration, although it may be autumn here in the UK it’s lovely to hear what you’re up to on the other side of the world. Very happy to have discovered your blog via Mel @ APC x

  4. Jocelyn Hefner

    Catherine, I am not sure what is more beautiful, the meringues or the strawberries! Beautiful post and collaboration with Mel and Anastasia. It’s nice to meet you and your blog! I will be sure to come back again soon for a little visit. Have a lovely day, Jocelyn xx

  5. Lauren

    I love meringues! What I love about having friends (!) a world away, is that when you’re dreaming of strawberries and asparagus, I’m looking toward squash and stews. What a lovely collaboration you have here. I hope you do more. And your photos are getting lovelier and lovelier. XO

    1. Catherine

      Thank you Lauren, I feel like somethings clicked with my photography, I’m starting to understand the role light plays and feel like I’m just ‘getting’ it more. Look forward to reading some squash and stew recipes on Still Plus Life. Autumn is also such a lovely time of year. xx

  6. Emilie@TheCleverCarrot

    Oh, Catherine! The lighting in these photos is just so pretty. It really captures the feel of Spring, the colors too. I envy your meringues… mine will never look as good as yours. It’s just one of those things I can’t get right but I do like a good piping bag project as you do! What a lovely dessert or tea time treat. On a different note, how was the house move? All settled? I’m off to go check out the other Spring posts! x

    1. Catherine

      Hi Emilie, thank you so glad you like the photos. I grew up with Aunties making pavlovas all the time so feel I can whip up a pav or some meringues without to much trouble. Wouldn’t it be fun to make some together if we weren’t halfway around the world from each other! I just have to practice piping mine and may try a bigger piping nozzle next time. The house move is going well, as we’re downsizing we’re busy selling furniture that won’t fit into the new place, so fingers crossed. Hope you’re having a lovely Fall (Autumn) there in Canada.

  7. Noreen

    hello catherine! it’s fall here, and we’re seeing pumpkins and butternut squash. strawberries? not hardly. so happy spring to you, and enjoy! each season has its beauty, and it is wonderful to share your experience while we have the opposite. joy and blessings, n

  8. alison abbott

    Those meringues look so delicious , you’ve inspired me to give them a go again. The first time they were chewy and not so great. Is there a secret to insuring that they are crisp on the shell and soft interior? As usual-beautiful photos!

    1. Catherine

      Hi Alison, here’s a few tips for making meringues. Use fresh eggwhites as they hold the air better. Room temperature eggwhites are easier to whip (set aside your eggs for at least 30 minutes on your kitchen counter before separating them), make sure no egg yolk gets into the eggwhite when you separate them as any fat will decrease their volume, make sure the bowl and whisk are very clean. Add a little less than 1/4 tsp cream of tartar or lemon juice to the eggwhites to increase their volume and stability and bake the meringues immediately after whisking in the mixer. The three stages are foamy, soft and stiff peaks, don’t start adding your sugar until you’ve reached soft peak stage and add sugar gradually about two TBLSP at a time and make sure sugar is fully incorporated into the whites before adding the next couple of tablespoons. Here’s a link to a video to walk you through it. Wish we could make them together, hope this helps. http://allrecipes.com/video/118/how-to-beat-egg-whites/detail.aspx xx

  9. G'DayChef

    The recipes are amazing! New story, idea and thought!That’s what just we needed. THANK YOU for posting this from us here Catering Melbourne , we are very pleased and thankful at the same time.please do continue, thanks once again.

What are your thoughts?

Your email address will not be published. Required fields are marked *