Meringue transfer sheet - Gingerbread pattern (LIMITED TIME ONLY)

Meringue Transfer sheets.. .

Meringue Transfer Sheets also work brilliantly with Isomalt.


  • Printable area is 207mm x 289mm
  • A4 Sheet
  • Free from: 
  • Gluten
  • Lactose
  • Nuts
  • Eggs
  • Suitable for Vegetarian / Vegan
  • Kosher

The Perfect Meringue Recipe

This no hassle, easy recipe uses just 4 key ingredients and by following these simple steps results in perfectly manicured meringues.


4 egg whites

110g (4oz) caster sugar

110g (4oz) icing sugar

1tsp vanilla extract

2 Sweet Artist Meringue Transfer Sheets


Preheat your oven to 110C, Gas Mark 1/4, fan oven 100C

Line two baking trays with the Transfer Sheets (instead of your usual baking parchment). Place the egg whites in an electric mixer (use the whisk attachment) and whisk at full speed for a few minutes until the egg whites hold airy, stiff peaks when the whisk is lifted.

Continue whisking adding the caster sugar a tablespoon at a time, with a few seconds between each addition. Once all the caster sugar is added, stop the whisk.

Sift in one-third of the icing sugar and fold gently using a spatula, then fold in the second third and finally the last third and the vanilla extract. The mixture should be fluffy and light at the stiff peaks stage.

Pipe your meringue mixture onto the Transfer Sheets (coarse side up). Place both baking trays into the oven and cook for 1 and a half hours until the meringues are crisp on the outside and will easily lift off the transfer sheets.

Tips – how to avoid meringue disasters:

Don’t rush when adding the caster sugar, or it can cause the egg whites to collapse. Add the sugar 1 tablespoon at a time as instructed above.

Separate your egg whites carefully in a separate bowl as even a small amount of yolk can cause the meringues to collapse.

Ensure all of your equipment is free from moisture – again this can have fatal consequences!

Remember when piping the meringue mixture it must touch the Transfer Sheets for the image to transfer.

It’s also important to ensure you cook the meringues at a low heat for at least 1 and a half hours to ensure the meringues have dried out completely. It’s a good idea to cook meringues in the evening. Turn off the oven after one and half hours cooking time and leave them in the oven overnight to dry out.

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