Toasted Meringue


Created by Chef Judy Wood
Lougheed House (Calgary)


120 g egg whites (30 grams each)
¼ tsp salt
½ tsp cream of tartar
200 g sugar
1 tsp vanilla

Optional Filling
1 ¼ cups chilled whipping cream
2 Tbsp sugar
2 Tbsp Irish whiskey
2 tsp. instant espresso powder
Chocolate for garnish


  1. Preheat oven to 350F. Line 2 heavy baking sheets with parchment paper.
  2. Using a mixer, beat egg whites, salt & tartar in a medium bowl until medium-stiff peaks form. Add the sugar to the egg whites slowly on a medium-low speed. Once it’s added, beat on high until stiff peaks form. Then add the vanilla until it’s incorporated.
  3. Place the meringue into a piping bag with a medium size star tip. If you don’t have one, just drop meringue with rounded tablespoonfuls onto prepared baking sheets, spacing evenly.
  4. Place the meringue into the oven for 10 minutes, then drop the temperature to 250F and cook for another 2 hours. Alternatively, place the meringue into the oven and turn it off and let it sit overnight.
  5. Once the meringues come out of the oven, use a culinary torch to toast them gently. If you don’t have a torch, place the cooked meringue into a 425F oven for 1 minute. Let them cool, and then they are ready to eat!
  6. To make the filling (optional):
    Beat 1 cup whipping cream in medium bowl to medium-firm peaks. Add sugar, Irish Whiskey and instant espresso powder and beat until firm peaks
  7. Beat remaining ¼ cup whipping cream in a small bowl until firm peaks form.
  8. Spoon small dollop of cream atop each meringue. Garnish each with chocolate chunks if desired.