COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Mini Confetti Meringues

These Mini Confetti Meringues using Dr. Oetker Gel Food Colours make the perfect party treats. Try using different Dr. Oetker Sprinkles for the bases.

30 pieces

Medium 40 Minutes



For the recipe  Mini Confetti Meringues

For the Meringues:

3 Egg Whites
150 g Caster Sugar (5 oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Blue Extra Strong Food Colour Gel
Dr. Oetker Yellow Extra Strong Food Colour Gel
Dr. Oetker Red Extra Strong Food Colour Gel
200 g Dr. Oetker 26% White Chocolate (7 oz) broken into small pieces
Dr. Oetker Hundreds and Thousands
Dr. Oetker Sugar Strands
about 0.1 g Dr. Oetker Unicorn Confetti Sprinkles To decorate the base




Mini Confetti Meringues

Preheat the oven to 110ºC (Fan 90ºC, Gas Mark 1/4). Line two large baking trays with baking parchment. In a large grease-free bowl, whisk the egg whites until very stiff and dry. Whisk in half of the sugar. Gently fold in the remaining sugar along with the Vanilla Extract.


Equally divide the mixture between three bowls and add a few drops of one of the Gel Food Colours to each bowl of mixture. Carefully and gently fold in the colours using a large metal spoon to make three pastel coloured meringue mixtures.


Working on one coloured meringue mixture at a time, put the mixture into a large piping bag fitted with a 1cm (1/2in) plain nozzle and pipe 4-5cm (1 1/2 - 2inch) mounds on to the prepared baking trays.


Repeat with the remaining meringue mixtures to make approx. 30 mini meringues. Bake in the oven for approx. one hour until the meringues are crisp on the outside, but not browned - prop the oven door open slightly if they start to discolour. Cool the meringues on the baking trays.


To decorate, put the Fine Cooks' Chocolate into a heatproof bowl and place over a saucepan of barely simmering water until melted. Remove the bowl from the saucepan of water, beat until smooth and cool for 10 minutes.


Put the sprinkles into three small bowls. Working on one meringue at a time, carefully dip the bottom of the meringue into the White Chocolate and then into the sugar sprinkles of your choice. Place the meringue back on to the lined baking tray to set. Repeat until all of the meringues are decorated then put aside in a cool place for about 30 minutes until set.

1 serving = 16g

Nutritional Information for the recipe Mini Confetti Meringues

Per Serving Per 100 g / ml
Energy 251 kJ
60 kcal
1583 kJ
378 kcal
Fat 2.29 g 14.30 g
Carbohydrate 9.01 g 56.32 g
Protein 0.98 g 6.14 g