Elderflower meringues
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Elderflower meringues

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Giulia


  • 125 g of egg white
  • 250 g of sugar
  • 75 g of icing sugar
  • 3 tablespoons of elderflowers, fresh or dry


  • Heat oven to 130°C.
  • Beat the egg whites with the sugar for about ten minutes, until they are shiny, firm and compact.
  • Sift the icing sugar and fold it slowly into the egg whites with a spatula. Fold in the elderflowers now.
  • Cover two baking sheets with parchment paper, then with an ice-cream scooper scoop small meringues onto the baking sheet, keeping them well spaced.
  • Bake the meringues for about 1 hour, until they are dry on the outside but still marshmallow-soft in the centre, then leave to cool in the ajar oven.
  • Store the meringues in a tin box or an airtight container.
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