Meringue Cactus

Prep Time:
15 minutes
Cooking Time:
1 hour, plus 1 hour cooling in the oven

Meringue is a dream when you are challenged with a brief for something unusual and bespoke, they take colour well, you can pipe so many little designs and they hold their shape relatively well. We have piped everything from dinosaur bones to koalas and these little cacti.

There’s no need to use artificial ingredients to colour your meringue, you can achieve good results with powdered dried fruit or matcha.



1 batch of Basic Meringue


  • matcha powder or green food colouring
  • freeze dried strawberry powder or pink food colouring


One baking tray, lined with parchment paper


  1. Make up one batch of basic meringue and set aside about 1/4 of the mixture in a separate bowl. Colour the smaller bowl of mixture with your freeze dried strawberry powder or pink food colouring, this will be for the cactus flowers. Colour the remaining meringue with the matcha powder or green food colouring. Remember, it’s always best to add just a small amount of¬†colouring first as you can always add but you can’t take away.
  2. Carefully spoon the coloured meringue into separate piping bags fitted with with a star shaped nozzle or 1M wilton tip, being extra careful as you don’t want to lose any of the air you have whipped up. Pipe the green meringue into the shape of cactus, then with the pink, pipe little flowers on top.
  3. Bake the meringues at 120C until firm, (approx 40 mins), then switch off the oven and leave to cool inside.


Keep the meringues stored at room temperature, in an airtight container for up to two weeks.

Lily Vanilli