Cactus Meringues

  • Intermediate
Baking Success Or Baking Mess


1. In a large glass mixing bowl add the egg whites & whisk to medium peaks. Slowly add in the sugar & continue whisking until stiff peaks are formed.
2. Add the cornstarch, vanilla & lemon juice. Whisk until the peaks are glossy.
3. Add the food coloring & whisk until incorporated. Transfer mixture to a piping bag fitted with a star tip.
4. On a parchment-lined baking sheet pipe the meringues into small domes. Top with sprinkles & bake for 45 minutes at 225(f) degrees. Turn the oven off & let the meringue stand in the oven for an additional 2 hours. Do not open the oven during this time!
5. Remove from heat & let cool to room temperature. Top with a dollop of pink buttercream & enjoy! Store in an air-tight container for up to 2 weeks.


4 large egg whites, room temperature

3/4 cup superfine sugar

2 teaspoons cornstarch

1 teaspoon vanilla extract

2 teaspoons lemon juice

6 to 8 drops green food colouring

White, yellow, or gold sprinkles, to finish

Pink buttercream, to finish

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