How to make perfume-inspired meringues

You may not have heard of them before, but trust us – perfume-inspired meringues are a hit. So look no further for your dessert inspo and bring on the party season! Your next dinner party is totally sorted. Fabulous!

Coach The Fragrance meringues

Perfume inspo: notes of mandarin, raspberry, mimosa and vanilla

Meringues: mandarin and vanilla

Makes: 18

For the meringues

4 egg whites

225g caster sugar

zest of 1 mandarin

1 tsp vanilla extract

¼ tsp orange food colouring

Serve with

Fresh raspberries

Mimosa (a cocktail made from sparkling wine and citrus fruit)

1. Preheat the oven to 140°C, 120°C fan, gas mark 1. Line two baking sheets with baking parchment and set up your piping bag and a medium-size nozzle.
2. Whisk the egg whites until stiff.
3. Add half the sugar, the mandarin zest, vanilla extract and orange food colouring. Whisk again until the mixture is shiny and thick.
4. Add the remaining sugar and keep whisking.
5. Spoon the mixture into the piping bag. Push any air out of the top of the bag and twist the top, then pipe small, spiralling circles onto the baking sheets.
6. Bake in the oven for 45 minutes, then lower the oven temperature to 120°C, 100°C fan, gas mark ½ and bake for a further 45 minutes.
7. Serve with fresh raspberries and a glass of Mimosa.

Thierry Mugler Angel Muse meringues

Perfume inspo: notes of hazelnut cream cocoa and red berries

Meringues: hazelnut chocolate and cream

Makes: 18

For the meringues

Small piece of hazelnut chocolate bar

4 egg whites

225g caster sugar

1 tsp cocoa powder

1 tsp vanilla extract

Serve with

Fresh red berries

Whipped cream

1. Grate the hazelnut chocolate and chill in the fridge.
2. Preheat the oven to 140°C, 120°C fan, gas mark 1. Line two baking sheets with baking parchment and set up your piping bag and a medium-size nozzle.
3. Whisk the egg whites until stiff.
4. Add half the sugar, the cocoa powder and vanilla extract. Whisk again until the mixture is shiny and thick.
5. Add the remaining sugar and keep whisking.

6. Spoon the mixture into the piping bag. Push any air out of the top of the bag and twist the top, then pipe small, spiralling circles onto the baking sheets. Scatter on the grated chocolate.
7. Bake in the oven for 45 minutes, then lower the oven temperature to 120°C, 100°C fan, gas mark ½ and bake for a further 45 minutes.
8. Serve with fresh red berries and a dollop of whipped cream.

Hugo Boss Boss Bottled Unlimited meringues

Perfume inspo: notes of rose, mint leaves and pineapple

Meringues: rose

Makes: 18

For the meringues

4 egg whites

225g caster sugar

¼ tsp rose water

¼ tsp red food colouring

Serve with

Sliced pineapple

Mint leaves

1. Preheat the oven to 140°C, 120°C fan, gas mark 1. Line two baking sheets with baking parchment and set up your piping bag and a medium-size nozzle.
2. Whisk the egg whites until stiff.
3. Add half the sugar, the rose water and red food colouring. Whisk again until the mixture is shiny and thick.
4. Add the remaining sugar and keep whisking.
5. Spoon the mixture into the piping bag. Push any air out of the top of the bag and twist the top, then pipe small, spiralling circles onto the baking sheets.
6. Bake in the oven for 45 minutes, then lower the oven temperature to 120°C, 100°C fan, gas mark ½ and bake for a further 45 minutes.
7. Serve with sliced pineapple and mint leaves.