Meringue on a Stick

by Editorial Staff

Beautiful and vibrant meringue cakes. And most importantly, it’s very easy to cook.

Summary

Prep Time	15 mins
Cook Time	1 hr 30 mins
Total Time	1 hr 45 mins
Course	Dessert

Ingredients

Egg white – 3 pcs.
Sugar – 150-180 g
Vanilla or vanilla sugar
Gel food coloring (optional)

Instructions

We carefully separate the whites from the yolks.
Add sugar (165 g) and vanilla to the proteins.
We are building a steam bath.
Stir thoroughly and quickly, heat the protein until the sugar dissolves. No need to whip.
Pour the mass into the mixer bowl and start whisking – first at medium speed, and then at high speed, for several minutes.
Beat the whites until beautiful peaks are obtained.
Place the meringue of the desired shape on a baking sheet lined with baking paper. If desired, the protein can be tinted with food coloring.
Insert the skewers into the meringue cakes.
We send the meringue to the oven to dry at a temperature of 90-100 degrees for 1-1.5 hours, slightly opening the door. Then turn off the oven and let the meringue cool there (otherwise it will soften).
The result is bright and completely dry meringue cakes.
Meringue cakes are perfect for the holidays, as a sweet treat, and also as a cake decoration.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.