Christmas Spiced Meringues with Eggnog Custard Cream


Christmas Spiced Meringues? What are they, spiced with Christmas?! Well yes, they are - little bite-sized meringues spiced with cinnamon and nutmeg and studded with currants, served with a good dollop of egg-nog custard cream - the perfect post Christmas feast extravaganza morsel that you can just squeeze in because it's meringue - so that's basically just air right? If you fancy pass a small bowl of raspberries or cherries around on the side. Feeling in festive mode so more yuletide recipes to come!

5 egg whites at room temperature
250g caster sugar
1 tsp cinnamon
pinch ground nutmeg
pinch mixed spice
1 tsp white vinegar
1/3 cup currants (optional)

Preheat oven to 100˚C (210˚F) and line three oven trays with baking paper. Using an electric mixer or hand beaters whisk egg whites until holding soft peaks. Slowly add caster sugar then continue to beat until glossy and sugar is fully dissolved. To test this rub a little between your thumb and forefinger - you don't want to feel any 'grit'. I am so impatient I watered the plants and put the washing out in the time it took to get to this stage - 5 minutes or so - if I had stood there I would never have given it enough time! Right then sprinkle over the spices, pour in vinegar and give a final quick blat in the mixer to combine. Either pipe or use a tablespoon to drop meringues onto baking paper and put in oven. Bake for 90 minutes then turn off and leave to cool in the oven.  Makes 36-40 depending on whether you get a little bored when spooning them onto the tray and they get a bit bigger as you go....

Eggnog Custard Cream
2 egg yolks
2 tbsp caster sugar
2 tbsp rum or brandy
250ml cream
2 tbsp icing sugar
pinch ground nutmeg
Bring a pot of water to a simmer on the stove top. Put the egg yolks, brandy and sugar in a shallow bowl and place on top of the pot of simmering water. Whisk mixture for several minutes until paler (it doesn't go super-pale because of the brandy, but it is definitely paler) and thickened. Pop in the freezer while you beat cream and icing sugar together until medium/soft peak stage. Fold in eggy custard and nutmeg and chill for 30 minutes before using to either sandwich meringues together - which you will need to do just before serving - or serve in a big bowl on the side :) This is the perfect little something extra to go with Christmas Mince Pies, Christmas Pud or cake!


  1. Hi Sarah, I love your blog! The recipes, styling and photography are sooo good. I love meringues, perfect for Christmas especially with raspberries or cherries as you said. Btw popped in from Mel's 5 Question Post, lovely to visit.

    1. Hi Catherine - thank you so much for your lovely comments, and thanks for popping in - hope you visit again soon! :)