MERINGUE COOKIES – Chef Cheryl-Ann Shortt-Charles

Courtesy Chef Cheryl-Ann Shortt Charles on Cup of Joe Caribbean


4 large egg whites

170 grams Regal Icing Sugar

Purple colouring 

1 tsp vanilla essence

Melted chocolate


  1. Preheat oven to 200F.
  2. Place egg whites in a mixing bowl free from grease, whip on a high speed until stiff peaks form.
  3. Gradually add in the sugar while whipping, the mixture should be stiff and glossy.
  4. Using a piping bag, fold the sides down using a tooth pick dipped in the purple or color of your choice apply four lines in the bag.
  5. Fill the bag with a star tube with the meringue mix, pipe rosette in circles on a lined baking sheet.
  6. Bake in the oven for approximately 1 hour or until the meringues are completely dry and peel of easily.

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