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)
- 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.
- Whisk the egg whites until stiff.
- Add half the sugar, the mandarin zest, vanilla extract and orange food colouring. Whisk again until the mixture is shiny and thick.
- Add the remaining sugar and keep whisking.
- 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.
- 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.
- 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
- Grate the hazelnut chocolate and chill in the fridge.
- 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.
- Whisk the egg whites until stiff.
- Add half the sugar, the cocoa powder and vanilla extract. Whisk again until the mixture is shiny and thick.
- Add the remaining sugar and keep whisking.
- 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.
- 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.
- 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
- 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.
- Whisk the egg whites until stiff.
- Add half the sugar, the rose water and red food colouring. Whisk again until the mixture is shiny and thick.
- Add the remaining sugar and keep whisking.
- 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.
- 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.
- Serve with sliced pineapple and mint leaves.