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Original recipe from Sylvía Haukdal [archive].


700 g Sugar
350 g Egg whites (at room temperature)


Start by spreading the sugar on to 2 baking pans.

The sugar is then baked at 180 °C in an oven for 8-10 minutes, or until the sugar starts melting a bit on the sides.

Þegar u.þ.b. 1 mínúta er eftir af sykrinum inni í ofni byrja að þeyta eggjahvíturnar í hrærivél.

Once ca. 1 minute is left on the sugar in the oven, start whipping the egg whites in a mixer.

Add the sugar 1-2 tbsp at a time to the egg whites and keep whipping.

Once the mix has started to cool down put it in a piping bag, and draw the outline of the shape you wish to make. Then fill into the outline with the rest of the meringue.

The meringue is then baked at 95 °C for 1 hour and 30 minutes, or until the meringue is baked through. This might take longer, depending on how thick the meringue is. If the meringue is baked the day before you assemble the cake, it's good to leave it in the oven and let it dry there.