Easy 'Topsy' Meringues

In the Kitchen

Mum's best friend taught me to make pavlova and meringues when I was 10. This meringue recipe is so easy and delicious, I’ve never looked back.

Prep time: 15 minutes
Cook time: Overnight (with the oven off)
Serves: 9


For the Meringues

  • 2 Egg Whites (room temperature)
  • Pinch of Salt
  • 1/2 cup Caster Sugar
  • 1 tsp Vanilla
  • 1/2 cup Chocolate Chips
  • 1/2 cup Chopped Nuts
  • 1/2 cup Freeze Dried Raspberries - or other dried fruit


Preheat oven to 180C and line a baking tray with baking paper.

Beat egg whites with a pinch of salt till foamy. Gradually add the caster sugar while beating until you have glossy, stiff peaks.

Add the vanilla, nuts and raspberries. Fold them through the mixture until incorporated. 

Drop teaspoons (or more if you would like larger ones) of the mixture on the lined tray.  

Place in the heated oven and turn the oven off. Walk away and preferably leave over night. Don’t open the oven door till the oven is cold! 

Serve with whatever you like! Ice cream, biscuits or raspberry sauce for example!

Here's a look at how to make the Raspberry Sauce:

Prep time: 2 minutes
Cook time: 15 minutes
Serves: 10+ (you can store in the fridge and use later)


  • 2 cups Frozen Raspberries 
  • 3/4 cups Sugar
  • 1/4 cup Water
  • 1/2 tsp Vanilla extract
  • 2 tsp of cornflour
  • 1 tbsp butter 


Put frozen raspberries in a saucepan with sugar and water over a low heat until the sugar dissolves. Heat to boiling, stirring often. Reduce the heat and add the vanilla.

Mix the cornflour with the 2 Tbsp of water. Mix it well and add into the boiling mixture. Stir over medium heat until it thickens a bit. 

Remove the pan from heat and add the butter. Stir to mix. 

Serve over any desert you like! Put the rest in a jar in the fridge for next time.